rhubarb blueberry hand pies
I live in the sort of place where a casual mention of your fondness for rhubarb is likely to land you in somebody’s brother-in-law’s mother’s field with an armload of rhubarb stalks and an abiding gratitude for midwestern neighborliness, which is how I came to have several quarts of diced rhubarb in my freezer. Naturally, I would have preferred the rhubarb to end up in a pie rather than in the freezer, but Chris can conceive of few things more repulsive than cooked fruit and I can’t eat a whole pie by myself.
I can, as it turns out, eat quite a lot of hand pies by myself, and I can eat them in the car on the way to work. For breakfast.