WOMEN’S HISTORY MONTH – let’s hear it for the girls

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” If you want to make a rhubarb pie from scratch, first you have to create the universe.” – Carl Sagan

Hi there,

My friend Nancy sent me the suggestion to write about Sara Foster. Thank you Nancy. It was terrific fun learning about Sara. Sara Foster is a chef, restaurant owner and a cookbook author who lives in Durham, North Carolina. She is the founder and owner of the gourmet cafe and market Foster’s Market, which opened in Durham in 1990. Sara Foster is known for her use of fresh vegetables and herbs in southern food and for her long history of advocating for the use of locally grown produce in her restaurants and in home cooking. Here is Sara’s recipe for rhubarb pie.


  • ½ (14.1-ounce) package refrigerated piecrusts parbaked (see Kitchen Tip)
  • 1½ pounds sliced rhubarb (about 4–5 cups), cleaned and trimmed
  • 1¼ cups granulated sugar
  • ¼ cup cornstarch
  • 2½ teaspoons ground cinnamon, divided
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • ½ cup rolled oats
  • ½ teaspoon ground allspice
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • Vanilla ice cream, to serve


  • Preheat the oven to 375°. Place piecrust on a rimmed baking sheet.
  • In a large bowl, combine rhubarb, granulated sugar, cornstarch, ½ teaspoon cinnamon, ginger, and ½ teaspoon salt; toss to mix. Add lemon juice and zest; stir to mix. Set aside.
  • In a separate bowl, combine flour, brown sugar, oats, remaining 2 teaspoons cinnamon, allspice, and remaining ½ teaspoon salt; toss to mix. Work butter into the oat mixture with the tips of your fingers until it is combined and begins to clump together.
  • Stir rhubarb mixture again and pour into the prepared piecrust. Pile crumb mixture on top of the filling to cover, pressing gently to adhere. Place pie on baking sheet on the center rack in the oven.
  • Bake for 50 to 55 minutes, until the top is golden brown and the filling is bubbling around the edges. If the edges or top are browning too quickly, cover the pie loosely with foil. Remove from the oven and cool about 2 hours before slicing. Serve warm or at room temperature with a big scoop of vanilla ice cream.

Special Note: In Sara’s words: To prevent a soggy bottom pie, parbake your crust. Fill pie tin with rolled dough and crimp edges as desired. Top with parchment, fill with pie weights, and place on a rimmed baking sheet. Bake at 400° for 15 minutes. Remove parchment, brush crust with beaten egg white, and let cool. You can also sprinkle the bottom crust with crushed shortbread cookie crumbs to absorb some of the liquid.

I hope you have enjoyed reading about Sara Foster as much as I have enjoyed learning about her.

See you soon, ❤️💕 Bernadette

6 responses to “WOMEN’S HISTORY MONTH – let’s hear it for the girls”

  1. Nourish – Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.
    Nourish says:

    That pie looks incredible! Thank you for highlighting Sara Foster as well in honor of Women’s History Month. Girl chefs FTW!

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I love a rhubarb pie! The season can’t come soon enough. I really appreciate the crispy topping on this version. Yum!

  3. Klausbernd – http://toffeefee.wordpress.com – Autor (fiction & non-fiction), Diplompsychologe (Spezialist für Symbolik, speziell Traum- und Farbsymbolik)
    Klausbernd says:

    HI, Bernadette,
    thanks, that seems to be YUMMY and we love rhubarb and have a lot of it in our garden.
    Thanks for sharing
    The Fab Four of Cley
    🙂 🙂 🙂 🙂

  4. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    I do love a nice rhubarb pie and this ticks all the boxes a great tip to soak up some of the juices…Thank you 🙂

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