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Lattice Top Rhubarb Pies

Lattice Top Rhubarb Pies

While straight-up rhubarb is a bit of a novelty in the South, Charleston pastry chef Cynthia Wong, formerly of the auspiciously named restaurant, Rhubarb, in Asheville, is a die-hard fan. She bakes it in pâte brisée topped with lattice to show off its gorgeous deep pink hue. “I love the complexity of flavor—red fruit jamminess on one end and delicate, green vegetable tones on the other,” she says.

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