Posted: 5/9/2009 7:24:38 PM EDT
| I moved into a house that I am renting. It has lots of space and a basement. Outside, I have a large yard that has the bonus of three large Rubarb plants. My neighbor walked over today and introduced himself. My house has been sitting empty last two during rehab. He asked me if I was going to use the Rubarb. I don't garden, so I said no. I told him to go ahead and use it up. Here is the question. What can be made with Rubarb? I remember my mom making a cake and pie out of it but what else? She has passed on so I don't know anyone else to ask. I was thinking to offer some cash if they would make me a cake or pie with the rubarb. What do you all think? |
|
OK, pick about 3 cups of ripe (red) rhubarb (not all of it, so you'll get some next year) and cut it up into a saucepan and stew it down till the rhubarb is soft and semi-sweet / semi-tart to your taste. Put this over freshly baked and buttered biscuits and enjoy!
Rhubarb & Biscuits for breakfast FTW!!! 
|
|
Strawberry Rubarb Pie is the shizz.
Same for jam. Compote, straight up or over ice cream. Rhubarb Crisp Cook Time: 55 minutes Ingredients: 1 cup light brown sugar, firmly packed 1 cup all-purpose flour 3/4 cup quick cooking rolled oats 1/2 cup melted butter 1 teaspoon cinnamon 4 cups sliced rhubarb 1 cup granulated sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla Preparation: In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes. |
|
Rhubarb Custard Pie
3 cups chopped rhubarb (raw) (Or you could pour boiling water over it and let set for 5 minutes if the rhubarb is tough, or late season harvest) 1 1/4 cups sugar 2T flour 1/2 cup evaporated milk 2 eggs 1/4tsp salt 1tsp vanilla mix rhubarb with flour and 3/4 cup sugar. Put in unbaked pie shell. Beat eggs, add 1/2 cup sugar, salt evap milk and vanilla. Pour over rhubarb in shell Bake @ 450 degrees for 15 minutes, then reduce to 350 and bake for 30-35 minutes more. Add meringue if desired. 3 egg whites 1/4 tsp cream of tartar...add 1/2 cup sugar a little at a time while beating. Spoon on top of hot pie, sealing around the crust , return to 350 degree oven until meringue is goldeen brown at the peaks (about 10 minutes).... I have 8 large plants in my landscaping...I harvested my fist batch this morning. Going to make a fresh pie for Mother's Day. |
|
Reminder.......... Don't eat the leaves, they are toxic.
http://www.rhubarbinfo.com/rhubarb-poison.html |
|
mmmmmmmm The the pastries, pies, crisps, cobblers, etc my wonderful grannie could make out of the rhubarb and gooseberries.
I actually was a bigger fan of the gooseberry pies with a big scoop of vanilla ice cream to really set off the tartness/sweetness. The wild ones have a nice tart taste unlike those canned tame store bought ones. The vanilla ice cream is really good with the rhubarb goodies too. 
Oh, btw, keep yer jokes about my grannie's pie to yourself. 
|
|
Quoted:
I have ever since wanted the recipe for it. http://www.rhubarbinfo.com/recipe-wine.html#index_wine_1 |
|
I appreciate the thought 1GUNRUNNER, but what I tasted had some higher content spirits mixed in with it, (maybe Everclear). It was probably around 60 - 80 Proof, 30 - 40% alcohol. Warmed the insides nicely. It was made by the Hutterites in Montana.
Thank you though Splittinghairs |