Anyone love Rubarb?
- Thread starter ZaCola3
- Start date
uptowngirl
New member
I have to be honest... I have never had it before... 
BUT enjoy!!
BUT enjoy!!
twentytinytoes
New member
I love rubarb crisp & strawberry rubarb pie. MMMMM at our old house we had a ton of rubarb patches & apple tree's and a cherry tree. How I miss them!
ColleenSwerb
Brodo gettin her Swerb on
Yea...I've never had rhubarb before.
scarletsierra
New member
I'm scared of rhubarb, lol. I've never tried it. For some reason ever since I was little I have this notion that it's icky. But maybe I should be adventurous and give it a go. 
ZaCola3
New member
I'm scared of rhubarb, lol. I've never tried it. For some reason ever since I was little I have this notion that it's icky. But maybe I should be adventurous and give it a go.
Well it is pretty icky if you eat it right from the ground...its sour and very fibrous...ewwww...but if you find a good recipe or 10 its divine.
I should freeze it and use it all year, but there is something about this time of year when it first comes up that makes it a very special treat, for me at least.
I have all kinds of happy warm family memories wrapped up with rubarb(food in general really).
ZaCola3
New member
I prefer Rubarb alone for this reason, its not quite as sweet, but I like the strawberry version too.
ZaCola3
New member
The leaves are poisonious Meems, but not the red stalk part!i think i've only had it once. is part of it poisonous? I don't know why I think that. I would have no clue how to cook with it.
Kat Stokes
New member
You know, you CAN share these recipes with the rest of us....
Heather Roselli
New member
Can you take a picture of it in the garden and when you prepare it inside? I've never had it and don't even know what it looks like!
scrappychic
New member
can you send some my way shannon? i've never in my life tried it :huh:
SaraAmarie
New member
Oooh I love Rhubarb too! A friend used to make apple rhubarb pie and it was my favorite!!
scrapmonkey
New member
Mmmmm.... strawberry rhubarb. Reminds me of childhood. Listening to your list of rhubarb dishes made me hungry....
gyllenhaalic
New member
I love rhubarb strawberry pie! Your desserts sound yummy, Shan. Wanna share those recipes with us??
iJenny
New member
Mmmmmm.... now I"m craving strawberry rhubarb pie!! My MIL has a HUGE rhubarb plant (?) in her backyard and literally BEGS people to take it off her hands when its time to harvest it. My grandma makes the BEST strawberry rhubarb pie. Mmmm...
P.S. For those that don't know what it looks like, to me it looks like pinkishedish-greenish celery (but bigger). Its yummy cooked in pies and crisps and such. I've even heard of an alcoholic drink that uses it, but I'm not sure how that would work...
ETA: here is a google pic of it.... http://www.worldcommunitycookbook.org/season/guide/photos/rhubarb.jpg
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00DulceMuneca cam
P.S. For those that don't know what it looks like, to me it looks like pinkishedish-greenish celery (but bigger). Its yummy cooked in pies and crisps and such. I've even heard of an alcoholic drink that uses it, but I'm not sure how that would work...
ETA: here is a google pic of it.... http://www.worldcommunitycookbook.org/season/guide/photos/rhubarb.jpg
________
00DulceMuneca cam
Last edited:
. It comes in two colors, green or red.
ZaCola3
New member
Chels, its painless...I do nothing to it, I planted it orgininally when we moved here and now it just grows every year in the same spot...
Let me get a few of my recipes typed up...
ZaCola3
New member
Crunch: 1 recipe
INGREDIENTS:
1 cup all-purpose flour
3/4 cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 cup melted butter
4 cups chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
whipped topping or ice cream
Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.
Sauce:Yummy on Ice Cream
INGREDIENTS:
1 pound rhubarb, sliced
1 1/4 cup sugar - a little less if rhubarb is relatively sweet
1 tablespoon cornstarch
red food coloring, optional
Place rhubarb in a medium saucepan; add a small amount of water, about 1/2 inch. Add sugar; bring to a boil. Sower heat and simmer for 10 to 15 minutes, or until rhubarb is tender. Spoon into blender container; blend until mixture is smooth.
Add cornstarch and a few drops of red food coloring, or until desired color is reached. Return rhubarb sauce mixture to saucepan and bring to a boil; reduce heat and simmer until thickened. Serve over bread pudding, pound cake, or ice cream. Makes about 3 cups of rhubarb sauce
Strawberry Rhubarb Pie:
INGREDIENTS:
2 cups diced rhubarb
1 1/2 to 2 cups fresh strawberries, cleaned and sliced
1 to 1 1/4 cups sugar
2 tablespoons flour
pastry for 8 or 9-inch 2-crust pie
Combine rhubarb, strawberries, sugar, and flour in pastry lined pie plate. Cover with pastry and seal edges; flute edge all around and vent top. Bake at 400° for 30 to 40 minutes, until fruit is tender and crust is browned.
Rhubarb Pie:
INGREDIENTS:
pastry for 2-crust 9-inch pie
1 1/2 pounds rhubarb, trimmed, washed
2 eggs
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon mace or nutmeg
dash salt
1/4 cup orange juice
1 tablespoon melted butter
Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice.
Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.
Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.
Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges
All of these are ones I pulled from the internet and use and LOVE. I will type up my old recipes from my great grandmas cookbook for Stewed Rhubarb and for my favorite Crunch, she also has a MEAN Rhubarb Betty Recipe.
INGREDIENTS:
1 cup all-purpose flour
3/4 cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 cup melted butter
4 cups chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
whipped topping or ice cream
Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.
Sauce:Yummy on Ice Cream
INGREDIENTS:
1 pound rhubarb, sliced
1 1/4 cup sugar - a little less if rhubarb is relatively sweet
1 tablespoon cornstarch
red food coloring, optional
Place rhubarb in a medium saucepan; add a small amount of water, about 1/2 inch. Add sugar; bring to a boil. Sower heat and simmer for 10 to 15 minutes, or until rhubarb is tender. Spoon into blender container; blend until mixture is smooth.
Add cornstarch and a few drops of red food coloring, or until desired color is reached. Return rhubarb sauce mixture to saucepan and bring to a boil; reduce heat and simmer until thickened. Serve over bread pudding, pound cake, or ice cream. Makes about 3 cups of rhubarb sauce
Strawberry Rhubarb Pie:
INGREDIENTS:
2 cups diced rhubarb
1 1/2 to 2 cups fresh strawberries, cleaned and sliced
1 to 1 1/4 cups sugar
2 tablespoons flour
pastry for 8 or 9-inch 2-crust pie
Combine rhubarb, strawberries, sugar, and flour in pastry lined pie plate. Cover with pastry and seal edges; flute edge all around and vent top. Bake at 400° for 30 to 40 minutes, until fruit is tender and crust is browned.
Rhubarb Pie:
INGREDIENTS:
pastry for 2-crust 9-inch pie
1 1/2 pounds rhubarb, trimmed, washed
2 eggs
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon mace or nutmeg
dash salt
1/4 cup orange juice
1 tablespoon melted butter
Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice.
Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.
Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.
Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges
All of these are ones I pulled from the internet and use and LOVE. I will type up my old recipes from my great grandmas cookbook for Stewed Rhubarb and for my favorite Crunch, she also has a MEAN Rhubarb Betty Recipe.
stayawake
New member
Our Rhubarb has been up for a few weeks now - a friend of ours gave us a whole pile of plants, so this is the first year of it for us! I've already made a crumble and a huge batch of rhubarb cream tarts (they have a thin layer of cream cheese on top!!!) I have to make a rubarb custard pie next... LOVE the stuff!!!
Kat Stokes
New member
Oh, those sound yummy!!! I guess I'll have to go buy some Rhubarb since both DH and I love it! I don't think it grows around here...
TFS your recipes Shan!!!
TFS your recipes Shan!!!
ZaCola3
New member
APPLE-RHUBARB PIE
Pastry for 2 crust 9-inch pie, unbaked
1 to 1 1/4 c. sugar
1 tsp. ground cinnamon or nutmeg
6-7 c. peeled and sliced tart cooking apples
2 c. diced fresh rhubarb
1 1/2 tbsp. butter
2-3 tbsp. tapioca
Line 9-inch pie pan with pastry. Mix sugar and cinnamon. Add to apples and rhubarb and mix well. Heap in lined pan. Dot with butter. Adjust top crust and cut slits for steam to escape. Seal edge and flute. Bake in preheated 425 degree oven for 50 minutes until crust is well browned and apples are cooked through.
APPLE RHUBARB PIE
Your favorite 2 crust recipe
2 1/2 c. Granny Smith Apples, peeled and cut into chunks
2 1/2 c. rhubarb, cut into 1/2 inch pieces
1 c. sugar
6 tbsp. all purpose flour
1/4 c. lemon juice
2 tbsp. honey
1/4 tsp. ground nutmeg
1/4 tsp. ground mace
1/4 tsp. ground cinnamon
Line a pie plate with pastry. For filling, combine all other ingredients, cover with second crust. Bake at 450 degrees for 15 minutes, then turn down the oven to 350 degrees for 25 more minutes.
RHUBARB-APPLE CUSTARD PIE
3 to 4 c. fresh or frozen rhubarb, chopped
2 apples, peeled and chopped
1 1/2 c. white sugar
3 tbsp. flour
2 eggs
2 tbsp. butter
Mix last 4 ingredients together and add to apples and rhubarb. Put into pie crust and bake at 450 degrees for 15 minutes then for 45 minutes at 350 degrees.
Here are three I found.
Pastry for 2 crust 9-inch pie, unbaked
1 to 1 1/4 c. sugar
1 tsp. ground cinnamon or nutmeg
6-7 c. peeled and sliced tart cooking apples
2 c. diced fresh rhubarb
1 1/2 tbsp. butter
2-3 tbsp. tapioca
Line 9-inch pie pan with pastry. Mix sugar and cinnamon. Add to apples and rhubarb and mix well. Heap in lined pan. Dot with butter. Adjust top crust and cut slits for steam to escape. Seal edge and flute. Bake in preheated 425 degree oven for 50 minutes until crust is well browned and apples are cooked through.
APPLE RHUBARB PIE
Your favorite 2 crust recipe
2 1/2 c. Granny Smith Apples, peeled and cut into chunks
2 1/2 c. rhubarb, cut into 1/2 inch pieces
1 c. sugar
6 tbsp. all purpose flour
1/4 c. lemon juice
2 tbsp. honey
1/4 tsp. ground nutmeg
1/4 tsp. ground mace
1/4 tsp. ground cinnamon
Line a pie plate with pastry. For filling, combine all other ingredients, cover with second crust. Bake at 450 degrees for 15 minutes, then turn down the oven to 350 degrees for 25 more minutes.
RHUBARB-APPLE CUSTARD PIE
3 to 4 c. fresh or frozen rhubarb, chopped
2 apples, peeled and chopped
1 1/2 c. white sugar
3 tbsp. flour
2 eggs
2 tbsp. butter
Mix last 4 ingredients together and add to apples and rhubarb. Put into pie crust and bake at 450 degrees for 15 minutes then for 45 minutes at 350 degrees.
Here are three I found.