October 23, 2012
Sunset describes the Bluebarb Pie best: Store-bought vanilla ice cream swirled with sweet-tart rhubarb compote, plus shortbread “crust” crumbles, gives new meaning to pie a la mode.
My homely end-of-season rhubarb was the starting point for one of the best garden desserts I’ve made this season. I used frozen blueberries, but marionberries or your favorite berry would also do well.
My son and his girlfriend, Sarah joined us for dinner over the weekend. We all agreed the bluebarb pie was a luscious dessert with incredible flavor and textural contrasts. I used vanilla bean ice cream and served the blueberry compote very warm.
Find the Sunset recipe from July 2012 here.
Photo credit: Sunset, Iain Bagwell (Apologies for the use of Sunset’s photo. My vanilla ice cream mixture did not freeze firm enough to be photo worthy).
