11 04 2008

After eating a couple of strawberry rhubarb pies in residence out of curiosity, it occurred to me: who the hell invented rhubarb pies?!

It’s rather bland, kind of tart, a bit sour, and needs to be sweetened to death before you can use it. Most common uses are to cook it with some fruits to offset the taste. It also has the texture of celery, which, given its appearance, is no surprise.

This Wikipedia entry shed some light on the subject for me. It’s apparently cheap so it was used. But that still doesn’t explain why we’re still eating this celery plant in desserts!

Stop making rhubarb pies, Saugeen! Or at least, make less. I don’t think anyone’s eating them other than me and my roommate.