EVERY SPRING, WHEN THE FIRST stalks appear in the market, I buy rhubarb to make a pie. I follow a simple recipe, folding eggs, sugar, lemon juice, and diced fruit into a shallow crust. Bake for 40 minutes. Lately I’ve taken to growing rhubarb in my back yard so that as winter morphs into spring and summer into fall, I can harvest the plant myself, recalling, as I slice through the thick stalks, a woman I loved.
She is bent over in my grandfather’s garden, barely visible behind its white fence. With a paring knife in one hand, Carrie works quickly, severing the crimson stems near their base, gathering a bride’s bouquet of rhubarb in her arms. As she heads back to the house, she pauses at the compost bin,…
