The Rhubarb is in!

Good crop this year. Also a pic of a cobbler fresh out the oven.

JIm

I love rhubarb.

When I was a kid, my grandparents had a big patch. She made the best rhubarb pie you'll ever taste.

I even liked to eat it raw.

Thanks for the reminder, I think I'll plant some here at the farm. I wonder why I haven't before...

When I read the title of your thread.........I could taste the pie!

Then I saw the picture!.....That is so unfair!

I love rhubarb....and the cobbler looks awesome.

Wow. Love your patch. Mine is fluffy but rather puny.

Just planted some the other day. It's up 1/2 inch. Yours sure puts mine to shame.

That cobbler looks great. And next month you can make rhubarb and strawberry pie. Yuuuum.

How can you put a yummy lookin' picture like that up and not include the recipe?

Mine is already up real good and ready to harvest... unbelievable at this time of year in upstate NY. So, I am getting it cut in the next couple of days. I will blanch it in some boiling water and freeze it to have later to make strawberry-rhubarb pies.... yummy. Some will be made into rhubarb jam... boy is that good on a nice hot biscuit.

When we bought this farm we inherited a rhubarb patch. The grass has taken it over but it keeps coming up. This year I dug it all up, divided it and replanted it on the outside of my vegetable garden. The deer and rabbits won't touch the stuff. I was going to throw it away but couldn't bring myself to throw out food that may be needed in the future.

Someone told me they make a good rhubarb crisp so when mine gets big enough to eat I'll try a few different recipes and try to like it.

Your cobbler looks good.

Oh that cobbler looks soooooo very good! My mouth is watering!

Turnpike Jim, glad you brought this rhubarb topic up cause I have a question, or more accurately a request. We have several beautiful rhubarb plants that we use for both pies and cobblers, and usually we can our harvest for later use throughout the year.

The problem is I really don't have the ultimate canning recipe for preserving these chucks (stocks cut into finished 1/2 inch lengths). Last years canning just produced light tan colored pieces that are mushy ... better as a jam rather than a pie filling.

Any suggestions or recipes????

I had an awesome strawberry-rhubarb pie while on vacation at Sutter's Mill in the Sierra Nevada foothills a couple of weeks ago. Made in the orchard growing area called Apple Hill near Placerville. Warm and a la mode. Rhubarb my new favorite pie!

I have land envy.

Did you know that you can harvest rhubarb all summer long? If you keep breaking off the seed heads that grow up, it will continue to produce till frost.

Perennial for those who don't know. We used to eat the raw stalks moistened and coated with sugar.

Sick of ordinary rhubarb pies? Try this insanely good rhubarb custard pie my Swiss mom used to make.

Get some especially sweet custard mix going in the mixer - eggs, whole milk, sugar, vanilla. Put rhubard slices into pie shell. Pour custard mix over rhubarb. Bake at 300 degrees for an hour or so. Sprinkle with more sugar after baking.

This is SO yummy! Even those who don't like rhubarb, love this:

It's Just Me, would you please define "cube" fo butter as listed in your very yummy sounding recipe. TIA
LC

DH picked his first yesterday and it is on the stove boiling away. He eats a bowl every day, either for b'fast or at lunch. I just tell him to save me some for later for strawberry-rhubarb pie and cobbler.

The neighbor at the end of the road makes wine out of their rhubarb.

I should mention that if you are prone to calcium oxalate kidney stones DO NOT EAT RHUBARB. It has the highest concentration of oxalate than anything else you could consume.

I'm inspired by these stories and recipes. I'm glad I kept my rhubarb. Actually, I tried to kill it by mowing over the clumps multiple years in a row but it's tough and kept coming back up. I don't think you can kill this stuff. I've since dug it and divided it and put it in it's own safe area outside my veggie garden.

How can you put a yummy lookin' picture like that up and not include the recipe?

Click to expand...

Sorry. I meant to post it sooner but I couldn't find it in my files so I had to actually type it out. So much work.

When canning it, try not to cook it so long and you should have at least some consistancy left. Your not going to get crisp. But when done its good right out the jar.

We do the Rhubarb wine also. Good stuff. I'll dig out that recipe later.

Never take more than half your crop out of each plant. The rest is needed as food for the following year. Agreed to lop off the seed heads. Had bunches this year. I have never grown any from seed, but maybe I'll save some and give it a shot.

And don't eat the Leaves as they are poison!

Enjoy

JIm

This recipe is originally from Dottie from the survival resources news daily site back in ‘01

RHUBARB COBBLER

1-Mix the following in a 2 qt baking dish (or a bowl)

½ cup Sugar

1 cup Flour

2 tsp Baking Powder

3 Tbsp melted Butter

½ cup Milk

If you mixed this in a bowl, pour it into your baking dish (I grease it)


2-Pour over the Dough, IN THIS ORDER:

2 cups Rhubarb, cut into small pieces

1 cup Sugar

½ cup Cold Water


3- Bake at 350* for 55 minutes. Serve warm. (Its also very good cold)

Jim

I'm back to this topic, since it's still rhubarb season.

The recipe for Rhubarb Dessert posted by It'sJustMe is absolutely delicious....if you haven't tried it, yet, you will be pleasantly surprised. However, I did feel it was a tad too sweet, so you might want to cut the sugar back just a little.
The second time I made the recipe, I used 7/8 cup of sugar, since the Jello is mostly sugar, anyway. Also, I think her "cube" of butter meant a stick. That is what I used. This recipe is amazingly simple. I've taken it out, with me, 3 times, and everyone raves how good it iss!

Also, when you can rhubarb, it won't be the texture for making a pie...it's just good as a sauce...I love it cold, with a sandwich. In my experience, it hasn't been a nice red color, either, but now, with the redder rhubarb plants, perhaps it turns out to be a red color.

I had always read not to harvest rhubarb after the first of July, so I never have done that. Maybe you can? One thing the directions say is to not cut the stalks, but to pull them up, out of the ground, for those of you who are new to growing it.

Rhubarb is a heavy feeder, so be sure to fertilize it several times, during the summer. It likes compost, if you have it---manure is even better. In absence of that, I use liquid fish emulsion.

I love the stuff so much that I keep separate recipe file just for rhubarb recipes.
And, rhubarb custard pie is one of my faves...thanks for your recipe, Hermit. Gotta try that, as soon as my plants have regenerated! I have 3 producing plants, but have used a lot, already. I even planted two new roots, since I can't keep up with the plants I have!

Thanks for the recipe review and the directions for growing. I divided my three old big clumps and now have about ten or fifteen of them. Every single one is growing. I imagine next year I'll have tons of the stuff. I'll be sure to save these recipes and use them. I imagine rhubarb is like asparagus. You can only pick it so long then you need to leave some of the plant to grow up to help feed the plant so it will be strong for the next season. The deer and rabbits absolutely won't touch the rhubarb which is a big plus around here. I'll be sure to hit it with some fertilizer. It is a pretty plant whether you eat it or not. IMHO

Forgive me lord for I have sinned. Last week we had:
West Texas style chicken fried steak.
Garlic mashed potatoes.
canned, but very good, whole kernel corn.
light bread biscuits.
RHUBARB PIE fresh from the oven with Butter pecan ice cream on the side.

LC said:

It's Just Me, would you please define "cube" fo butter as listed in your very yummy sounding recipe. TIA
LC

Click to expand...

Sorry, LC, I just now saw this. Yes, as MM mentioned, a cube=a stick=1/2 cup butter. Margarine could be used instead, but I prefer real butter, as it makes it richer and more fattening.

I just picked my first batch of rhubarb. We have a crop like yours this year, Turnpike Jim, lots and lots! You can cut it into 1" chunks, put it in a freezer bag, and freeze for future use, too. I love to save some during the summer, and serve it during the holidays. It's Just Me

My grandmother made stewed rhubarb one week and applesauce the next all summer long. She would have a small dish of it everyday after lunch. Imagine desert for a whole summer for the cost of a few cups of sugar. (She had her own rhubarb patch and apple trees.)

This brings back memories for me of Mom making pie, ...........ooops, keyboard just shorted out drooling on it so much reading this good stuff.

Got my first picking week and a half ago....second picking yesterday. All but enough for sauce nice and cozy in the deep freeze......nummy.