Some of my friends have been complaining recently that they have too much rhubarb. That's not my problem because I don't have enough sun in my yard to make it grow, so I have to buy it. But now I know who to ask when I need some.

If you are overwhelmed with rhubarb here's a mouth-watering pie that is different from usual . A friend brought it to our Gourmet Group dinner and everyone thought it was wonderful.


Rhubarb Pie

Makes 8 servings

1 pastry for 9-inch pie pan

Filling
2 slices soft white bread, crust removed, cubed
1/4 cup butter, melted
1 1/2 cups sugar
3 tablespoons all-purpose flour
2 eggs, well beaten
3 cups diced rhubarb

Press the pastry into the pie pan and flute the edges. Heat the oven to 350 degrees F.

T make the filling, toss the bread cubes with the butter until bread is well coated and place in the pie pan.

Combine the sugar and flour in a medium bowl. Stir in the eggs and mix well. Stir in the rhubarb. Pour on top of the bread.

Bake 55 to 65 minutes or until a knife inserted in center comes out clean. The crust should be golden brown. Cool the pie on wire cooling rack. Remove from pans. Serve warm or at room temperature with vanilla ice cream.

Bastille Day- Italian Food?

I met a friend for lunch today at Parma 8200, a new restaurant in the south metro area. It is another D'Amico run restaurant and adds successfully to their chain of local favorites.

For a lunch crowd the restaurant was very busy and unfortunately, loud.

We started with squares of chewy toasted bread soaked in olive oil. I had a Shrimp and Arugula Salad with Tarragon Vinaigrette. The shrimp were small but sweet and tender and were surrounded with the best of fresh summer produce. Fresh sweet corn, tiny asparagus spears, avocado wedges and succulent grape tomatoes were lightly dressed with tarragon vinaigrette, the perfect complement.

Although the salad was by no means a pasta salad it did include frego, tiny pasta balls.

I plan to return here soon!

Lunch with a View

When my husband and I were in Chicago we had lunch at the Art Institute in their modern wing. The Piano Restaurant has outdoor seating under an artistic canopy. The end of the terrace is all glass and as you eat carefully prepared dishes you gaze at Millennium Park. The view is so extraordinary that it's hard to think about food. My husband had a trio of "sliders", beef, lamb and shrimp. I had ravioletto with wild mushrooms in mushroom broth.

Of course, the part that captured most of my interest was dessert. I devoured a Pistachio Cake with Strawberry Consomme and White Chocolate Ice Cream. The strawberry consomme was poured over the cake just before it was served. Beautiful with fresh local berry flavor bursting forth.