There is never a shortage of rhubarb in the summertime and most people love it during the early summer but hate it later on because the darn thing just won’t go away. I took a few stalks with me from homehome and was eager to use them to make something delicious first time this summer.
I first made a simple rhubarb juice, and while that was cooling down and waiting to be strained, I started on a pie. I really like fruit and berry pies that have quark so of course I used plenty in my rhubarb pie. Not the prettiest of thing but it’s sooo delicious. The creamy softness of the quark really balances out the tartness of the rhubarb.
It’s starting to feel a lot like summer!
