Serve and indulge

French Rhubarb Pie

1 unbaked pie shell (recipe in previous blog - January 11, 2011 "Never Fail Pie Dough")

1 egg 

1 cup unrefined sugar

1 TBSP flour

1 tsp vanilla

3 cups diced rhubarb 

3/4 cups flour 

1/3 cup butter 

1/2 cup brown sugar

       Whole living demands a few indulgences. This pie is one of them Rhubarb is plentiful right now, so in staying with recipes from the season, here is a wonderful, custardy, tart, dessert.  It is perfect for the summer.  

     Combine the egg, sugar, flour, and vanilla.  Fold in the diced rhubarb.  Spoon into the unbaked pie shell.  Combine the 3/4 cups flour, butter and brown sugar.  Crumble with your fingers.  Spread over the rhubarb mixture.  Bake in a 400 degree oven for 15 minutes, then reduce the heat to 350 and cook for 40 minutes.  

So now, from this mad passion

Which made me take art for an idol and a king

I have learnt the burden of error that it bore

And what misfortune springs from man's desire...

The world's frivolities have robbed me of the time

That I was given for reflecting upon God.

- Michelangelo

I don't know what your destiny will be, but one thing I know: the only ones

among you who will be really happy are those who will have sought and found

how to serve.

-   Albert Schweitzer