Ready for Rhubarb

For Ree, spring means it's time for rhubarb desserts!

- KATE TROMBLY O'BRIEN

Oh, how I love rhubarb! It always reminds me of my grandmother: There was a little restaurant in her town called The Ideal Cafe, and they served rhubarb pie year-round. I like baking with it in the spring when it's fresh. It's so beautiful and weird and tart—and when you mix it with lots (and lots and lots) of sugar, it makes a pretty wondrous dessert! Just treat it like celery: Hack off the gnarly ends and chop up the stalks. Try these recipes and I promise you'll be a rhubarb lover for life! - Ree

Ree say : "You can make the pie dough ahead and stash it in the freezer-just let it thaw a bit before rolling it out."

Lattice Rhubarb Pie

Prep time: 45 min, Total time: 2 hr (plus cooling), Serves: 8 to 10

CRUST

3 cups all-purpose flour, plus more for dusting

1½ cups vegetable shortening

1 large egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

1 teaspoon kosher salt

FILLING

6 cups sliced fresh rhubarb

2 tablespoons apricot jam

1 teaspoon vanilla extract

½ teaspoon kosher salt

1¼ cups sugar, plus more for sprinkling

6 tablespoons cornstarch

1 tablespoon heavy cream