Wednesday, July 6, 2011
Last week the first blueberries of the season made their way into pies at Four & Twenty Blackbirds and I was fortunate enough to score a slice of Blueberry Rhubarb...
As a kid I didn't eat rhubarb at all. My mom can't stand it, mainly because in the wrong hands rhubarb tends to be oversweetened completely robbing it of it's natural tartness. I've since made friends with rhubarb, adding it to my Chai Spiced Raspberry Rhubarb Pie (which is among my best pie recipes, if I don't say so myself...) But I've never though to pair it with blueberries. Fortunately Melissa and Emily Elsen, the pro-pie-ators at Four & Twenty, did. The rhubarb plays off the blueberries perfectly adding a hint of tartness. Thehttp://www.blogger.com/img/blank.gif tender, sugar sprinkled lattice butter crust will make even the staunchest of Team Cake members consider jumping ship for Team Pie.
Blueberry and Blueberry Rhubarb should be in the regular rotation while the berries are in season.
For pie updates check out their Facebook page and their twitter.
Four & Twenty Blackbirds
439 Third Ave. at 8th St,
Brooklyn, NY 11215