Rhubarb Pie

A backdrop of ultramarine blue 

cools down the warm pink glaze 

on this portrait of one of my favorite 

pies.  I remember eating bright red 

and green rhubarb stalks straight out 

of the garden when I was a little girl.  

It was a challenge to both enjoy the 

flavor and endure the pucker power 

of this magical stuff.  I make this pie 

in the spring or early summer in a 

homemade crust, with white sugar 

and a hint of flour to bind the juices 

just a little.

Rhubarb Pie

6 in. x 6 in., acrylic on canvas 
$100 (gallery-wrapped canvas, no frame needed)

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