Spring always makes me think of my mom Sally, with whom I wrote “A Well-Seasoned Kitchen,” because she grew rhubarb in her garden. The young shoots of rhubarb leaves signified the start of spring and months of rhubarb-inspired dishes to come. Of course, rhubarb pie is a timeless family favorite. Some cooks like to combine rhubarb with other fruits in their pies, but Mom was a rhubarb purist. Her luscious pie was juicy, delicious and full of perfect rhubarb flavor. She always served it to rave reviews.