One of the great joys of summer is that Andrew is back at the beach and back into baking. It’s not that we don’t have temporary bursts of wonderful cakes, pies and cookies at other times of the year, but in Summer he settles in a routine which revolves around at least a dessert a weekend. These are either served to our guests or taken to our hosts at the dinner parties that are as much a part of our summer as sunshine. His selections often follow what is freshest and at its flavor peak as the season progresses.
These few past few weeks that’s meant Rhubarb, tart and tangy and grown just over the hill from our house. And then there are the strawberries from the same farm. Once you have even looked at these two things there is no question that they are not from the supermarket. And then there’s the taste: Sublime strawberry sweetness and juiciness unlike anything we taste in berries shipped 2500 miles (at least) to get here. Rhubarb is an even more seasonal treat: it simply isn’t sold except for these few fleeting weeks early in the growing season. Combined, these two fruits were baked into a Demerara sugar encrusted lattice work pie, melding sweet and tart and tangy all together. The only thing missing was the essential scoop of Vanilla ice cream that seems to exist only to make Strawberry Rhubarb pie irresistible.