We just returned from a week on Monhegan Island. I’d always wanted to visit the island so when Max joined a week’s painting workshop, it seemed like the ideal time. We had three days of rain and fog before the sun finally appeared. Once sun came out we could appreciate the wild flowers. They were everywhere in full bloom, and spectacular.
We stayed in a charming rustic inn with no electricity in our room (oil lamp lighting, no heat) but terrific food. Many artists make the island their summer headquarters and it’s easy to see why. There doesn’t seem to be anything but picturesque views in every direction no matter where one is on the island. Most of the island is protected land, wild and criss-crossed with trails. Some meander through tall trees with pine needle carpets, others are more rugged and require a bit of effort to get to the magnificent rock cliffs on the south shore.ab
Our rhubarb season has passed but it was growing in huge clumps on Monhegan. I’ve never seen rhubarb looking quite so abundant. Before our crop was finished, I managed to snag about twenty pounds of it. Enough to make a bunch of recipes as well as put some in the freezer. I’m attaching a recipe for the absolutely best Rhubarb Pie.
RHUBARB PIE
4 cups rhubarb cut into ½ inch slices
½ cup brown sugar
½ cup white sugar
Grated rind of one orange
4 tablespoons tapioca
Pastry for 9 inch two crust pie

Preheat oven to 425 degrees

In a large bowl, toss together the rhubarb, sugars, ginger, orange zest and tapioca. Allow to stand while preparing the pastry.

Line a 9 inch pie pan with pastry. Pour filling into the pastry and cover with the top crust. Crimp edges and slash top crust. Glaze if desired, with milk, cream, or orange juice. Bake at 425 degrees for 15 minutes. Lower the temperature to 350 degrees and continue baking for 35 minutes. Serve at room temperature.

Notes: I prefer instant tapioca to thicken fruit pies but you can use 3 or 4 tablespoons of flour instead.
If using frozen rhubarb it will need to bake longer.