FOURTH OF JULY STRAWBERRY RHUBARB PIE
Celebrate the holiday
with a sweet treat
BY DAVID CAMPICHE
My wife of 40 years, Laurie Ander-
son, recently baked the perfect straw-
berry rhubarb pie. The aroma of warm
pie wafted about the kitchen like the
scent of dew on a meadow. The crust
was fl aky, buttery and soft.
The rhubarb was picked only hours
before from our new garden, a rev-
elation in itself. That day, the sun
rose and set with fi ery comfort. Early
morning, we traipsed along Benson
Beach for a four mile sojourn, only to
remember how happy we were to live
in this splendid corner of the earth.
Nearly July now, and nearly upon
that manic, free-for-all holiday that
apparently celebrates our victory and
independence from the British — The
British, our long-standing ally — in
1776, when Americans danced jubi-
lantly in the streets of Philadelphia.
Independence Day is represented
Photos by Laurie Anderson
See Page 4
LEFT: Don’t be tempted to slice the pie directly from the oven. It’s much better if you let it sit for at least 30 minutes before serving, with vanilla ice
cream. RIGHT: There’s nothing quite like growing your own rhubarb and then baking a pie with the harvest.
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