O Star (the fairest one in sight),
We grant your loftiness the right
To some obscurity of cloud –
It will not do to say of night,
Since dark is what brings out your light.
Some mystery becomes the proud.
But to be wholly taciturn
In your reserve is not allowed.
Say something to us we can learn
By heart and when alone repeat.
Say something! And it says ‘I burn.’
But say with what degree of heat.
Talk Fahrenheit, talk Centigrade.
Use language we can comprehend.
Tell us what elements you blend.
It gives us strangely little aid,
But does tell something in the end.
And steadfast as Keats’ Eremite,
Not even stooping from its sphere,
It asks a little of us here.
It asks of us a certain height,
So when at times the mob is swayed
To carry praise or blame too far,
We may choose something like a star
To stay our minds on and be staid.
GINGERY STRAWBERRY RHUBARB PIE
3 cups roughly chopped rhubarb
1 Tbls. fresh ginger, peeled and minced
5 Tbls. sugar
Pinch of salt
1 tsp. vanilla extract
2 Tbls. cornstarch
2 lbs strawberries, hulled and roughly chopped
1 full pie crust (top and bottom), chilled and ready to be rolled*
1 egg, beaten
Turbinado sugar, for sprinkling
Combine the rhubarb, ginger, sugar, and salt in a medium saucepan over medium-low heat. Cook for 5 to 7 minutes, until the rhubarb starts to soften and break down. Add the vanilla and the cornstarch and stir well. Cook for 2 to 3 minutes more, stirring frequently, until the mixture is thick and jammy. Take the pan off the heat and cool to room temperature. Once cooled, stir in the strawberries.
Preheat your oven to 400 degrees. On a lightly floured surface, roll out your bottom crust and transfer into a 9” pie plate. Fill the crust with the strawberry mixture and place in the refrigerator to chill for a few minutes. Meanwhile, roll out the top crust however you prefer (my favorite these days is the fat lattice). Take the pie from the fridge and top with your second crust. Paint the top with egg wash, sprinkle liberally with turbinado sugar, and bake until bubbly and deeply browned, about 40 to 50 minutes.
*Use your favorite pie crust or another great recipe, like this one.