Did you know corn and rhubarb can have a relationship? I didn't either.
But, the corn stand at the Farmer's Market was selling rhubarb as the corn isn't quite ready yet. You know, have to reserve a spot at the Market to ensure you have it and all. So, put up the corn sign but sell rhubarb. Sounds like a plan, so people like me can reminisce about rhubarb.
It reminds me of home. My mom used to grow it behind the shed in the backyard and would make rhubarb cakes, pies and all the jazz. When I was younger, I wasn't a huge fan of it, but it has definitely grown on me throughout the years.
Corn = rhubarb = memories.
I grabbed a frozen crust I had in the freezer (leftover from the anticipation onion tart) and got to work by prepping the rhubarb. I had about 7 stalks I chopped up. I then added around 3/4 a cup of sugar, about a teaspoon of vanilla extract and a few tablespoons of butter. I filled the pie dish with the filling and got to work on the streusel topping.
A cup of flour, 1/4 cup of brown sugar and too much cinnamon were thrown together. Two finely chopped tablespoons of butter and 1/4 cup of chopped walnuts were then added. I mixed this up until it was crumbly before sprinkling around the edge of the pie.
About 20 minutes later in a 350 degree oven, we had a pie. And it was delicious. I may have let it bake just a little too long (when you are making a green tomato blt, you can get distracted) but it made for a great dessert throughout the week.