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During 1915 to 1970, millions of African Americans moved from southern, primarily rural areas of the United States to urban areas to the north and west. Our family’s journey led us to the mountains of Appalachia, the state of West Virginia, land of numerous Indigenous Tribes and large numbers of immigrants from Ireland, Germany, Scotland, Hungary, Italy, Greece, and Poland. In this this mountain melting pot cooking traditions and ingredients were shared and sampled, kitchen to kitchen. One of such was the tart “pie plant,” aka Rhubarb, served in a variety of iterations, from jams to sauces, cakes, tarts and Strawberry Rhubarb Pie. It’s inspiration for this classic ice cream parlor flavor that balances a sweet fruit with a tangy vegetable, that when cooked down, becomes its own kind of sweet.  Sprinkled with our butter cracker crust, it is as memorable as it is magnificent.

Strawberry Rhubarb Pie (NT WT 16 OZ)

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