Some seasonal vegetables can only be available for a few weeks per year and once you’ve tried and liked it, you won’t miss this experience again. New potato and cabbage, tiny cucumbers just picked from the plant, are so crunchy, fresh and sweet, – for all of those you need to be in a right place in a right time.
Luckily, some of the vegetables, berries and fruits can keep their wonderful qualities and taste we admire. They just should be picked up, prepared and frozen carefully so everyone can enjoy it all over the year.
The recipe that I am presenting you today can use both fresh or frozen rhubarb, and depends on it the final result will look a bit different but taste remains the same. I think this pie is a great option for summer brunch or evening dessert, it is light, lemony and looks good. Also it is very easy to make. I don’t think you can fail it even if you really try to do so!