My first introduction to rhubarb was at the scenic home of a South African professor with a classy accent. He welcomed our writing club to his countryside home, complete with honey bees, nature walk through the forest, and flower-covered gazebo. While we worked, he supplied scones, pie, and coffee from a real French press. He was a one of the really good professors.
So when he handed me a strawberry pie that appeared to contain some kind of celery, I wanted to prove myself sophisticated, worldly, and knowledgable and not reveal my ignorance as to why anyone would put a vegetable in a fruit pie. Maybe it was a South African tradition, I thought.
