Tarragon Salad Dressing

This is a tangy dressing with lots of flavor, great with a romaine or butter lettuce salad.

1/2 cup mayonnaise
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon dry mustard
1/2 teaspoon tarragon
1 clove garlic, crushed
1/2 teaspoon worcestershire sauce

Whisk the olive oil into the mayonnaise, then whisk in the lemon juice and vinegar until smooth and consistent.  Stir in the remaining ingredients, and let the dressing rest for an hour or so before tossing with a salad.  Store in the refrigerator.

Rhubarb Pie

Rhubarb has a tart, tangy flavor that makes a great sweetened pie.  We've made a few variations of this and like this method the best.  Some of the variations are listed below; the photo above is of a rhubarb/strawberry pie.

2 pie crusts
4 cups rhubarb, chopped into 1" pieces
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons whole wheat flour
2 tablespoons white flour
1/2 teaspoon cinnamon
pinch nutmeg
1 tablespoon butter, cut into small pieces

Lay one pie crust in a pie baking dish and pinch the edges.  Combine the sugars, flour, cinnamon, and nutmeg, and sprinkle 1/4 of the mixture onto the pie crust in the dish.  Add the rhubarb to the pie dish, and sprinkle the remaining sugar/flour mixture over the top.  Dot with butter pieces.  Cut the top crust into 1" wide strips, and weave them on the top of the pie, leaving 1/2 gaps between each strip (see photo).  Sprinkle a small amount of white sugar over the top crust.  Bake for 15 minutes at 450° (oven must be preheated), then reduce the oven temperature to 350°, and continue baking for 40 to 45 minutes.  The pie can be served warm or cold.

Variations:
- Replace 2 cups of the rhubarb with 2 cups sliced strawberries
- Use 2 tablespoons minute tapioca instead of the 4 tablespoons flour