Recipe It's Rhubarb Season

packyderms_wife

packyderms_wife

Neither here nor there.
It's rhubarb season up north, I'm currently working on a batch of Strawberry Rhubarb jam and picked enough for him to make a small amount of his rhubarb sauce to put over vanilla ice cream.

What are ways you enjoy your rhubarb, both sweet and savory?
 
Raggedyman

Raggedyman

Res ipsa loquitur
packyderms_wife said:
That sounds really good, got a recipe you can share with us? My rhubarb is doing good this year so I'll have plenty to work with.
Click to expand...

ABBBB-SOOO-LUTELY!!!!​
FOOD - Grandma's Rhubarb Cream Pie
just posted it 4.12.20 - but here it is again to save the trip over to the link

SPRING - - - tis the season of the pie plant - Rhubarb.

what I'm sharing below was my grandmothers recipe. the story is that during the depression she got it from an old Jewish lady who worked with her at McKelvey's department store in Youngstown, Ohio. I don't know if that's true or not - but its what I remember hearing - and I remember that when we were kids we'd beg her to make this pie because it was so incredibly good. it was ALWAYS on the table at family gatherings and it works really great alongside some vanilla ice cream. she'd make it in a big square glass pan - it would be about 2"thick and it had a lattice crust. when I get to see her again in heaven I'll bet she'll have a piece waiting for me on the table.

BEWARE:
this is the ORIGINAL depression era recipe . . . so it calls for 4 CUPS of sugar - Raggedyann uses splenda or some other sugar substitute - she's the baker and I don't know the conversions :shr: but I'm confident you'll be able to work it out :)


RHUBARB CREAM PIE

Crust:
4 cups flour
1 TBSP vinegar
1 3/4 cups shortening
1 egg slightly beaten
1 TBSP sugar
1/2 cup water
1 tsp salt

Mix flour, shortening & salt until crumbly. Mix in wet ingredients and save about 1/4 of the dough for the top. Roll out to fit a 9 x 13 pan.

Filling:
8 cups rhubarb, cut in 1/2“ pieces
4 cups sugar
8 eggs
6 TBSP milk
1 1/2 tsp nutmeg
1/2 cup flour
1 – 15 oz can crushed pineapple (drained) - OR - 15 oz frozen strawberries (drained).

Mix eggs, sugar, milk, nutmeg & flour together. Pour over rhubarb and pineapple (or strawberries) & mix. Pour into pie shell, dot with butter. Cut narrow strips of dough & weave on top of filled pie to create a lattice top crust. Bake @ 350 for 1 hour & 15 min. or until golden brown.

ETA:
I'm remembering that this pie was really good when made with strawberries - but it was
AWESOME
when she made it with crushed pineapple​
 
packyderms_wife

packyderms_wife

Neither here nor there.
Raggedyman said:
ABBBB-SOOO-LUTELY!!!!​
FOOD - Grandma's Rhubarb Cream Pie
just posted it 4.12.20 - but here it is again to save the trip over to the link

SPRING - - - tis the season of the pie plant - Rhubarb.

what I'm sharing below was my grandmothers recipe. the story is that during the depression she got it from an old Jewish lady who worked with her at McKelvey's department store in Youngstown, Ohio. I don't know if that's true or not - but its what I remember hearing - and I remember that when we were kids we'd beg her to make this pie because it was so incredibly good. it was ALWAYS on the table at family gatherings and it works really great alongside some vanilla ice cream. she'd make it in a big square glass pan - it would be about 2"thick and it had a lattice crust. when I get to see her again in heaven I'll bet she'll have a piece waiting for me on the table.

BEWARE:
this is the ORIGINAL depression era recipe . . . so it calls for 4 CUPS of sugar - Raggedyann uses splenda or some other sugar substitute - she's the baker and I don't know the conversions :shr: but I'm confident you'll be able to work it out :)


RHUBARB CREAM PIE

Crust:
4 cups flour
1 TBSP vinegar
1 3/4 cups shortening
1 egg slightly beaten
1 TBSP sugar
1/2 cup water
1 tsp salt

Mix flour, shortening & salt until crumbly. Mix in wet ingredients and save about 1/4 of the dough for the top. Roll out to fit a 9 x 13 pan.

Filling:
8 cups rhubarb, cut in 1/2“ pieces
4 cups sugar
8 eggs
6 TBSP milk
1 1/2 tsp nutmeg
1/2 cup flour
1 – 15 oz can crushed pineapple (drained) - OR - 15 oz frozen strawberries (drained).

Mix eggs, sugar, milk, nutmeg & flour together. Pour over rhubarb and pineapple (or strawberries) & mix. Pour into pie shell, dot with butter. Cut narrow strips of dough & weave on top of filled pie to create a lattice top crust. Bake @ 350 for 1 hour & 15 min. or until golden brown.

ETA:
I'm remembering that this pie was really good when made with strawberries - but it was
AWESOME
when she made it with crushed pineapple​
Click to expand...

Thank you!
 
S

spinner

Veteran Member
Rhubarb Crumble
6 cups cut up rhubarb
3/4 cup sugar
2 Tbsp tapioca or flour
1/4 tsp salt
1 1/2 cups oats
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup melted butter
Combine sugar, tapioca or flour and salt. Add Rhubarb and stir until rhubarb is well coated. If you use tapioca let mixture sit until it is juicy and tapioca has time to soften. Put into a greased baking dish.
Combine remaining ingredients and cover rhubarb with crumble mixture.
Bake at 350 degrees for about 40 minutes or until rhubarb is tender.
Serve with ice cream or whipped cream.

I tweak this to suit myself. If the rhubarb is not too sour you can use less sugar if you like it tart or add more sugar to taste. Add spice to your taste, add a little flour to the topping, coconut oil instead of butter, etc.
 
packyderms_wife

packyderms_wife

Neither here nor there.
spinner said:
Rhubarb Crumble
6 cups cut up rhubarb
3/4 cup sugar
2 Tbsp tapioca or flour
1/4 tsp salt
1 1/2 cups oats
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup melted butter
Combine sugar, tapioca or flour and salt. Add Rhubarb and stir until rhubarb is well coated. If you use tapioca let mixture sit until it is juicy and tapioca has time to soften. Put into a greased baking dish.
Combine remaining ingredients and cover rhubarb with crumble mixture.
Bake at 350 degrees for about 40 minutes or until rhubarb is tender.
Serve with ice cream or whipped cream.

I tweak this to suit myself. If the rhubarb is not too sour you can use less sugar if you like it tart or add more sugar to taste. Add spice to your taste, add a little flour to the topping, coconut oil instead of butter, etc.
Click to expand...

Thank you!
 
S

spinner

Veteran Member
You are welcome. I forgot to mention that sometimes I add some apple, berries or other fruit. It lets me use less sugar and it stretches the rhubarb if I don't have enough.
 
C

Cuffo

Contributing Member
I’m working on dried candied rhubarb. I just soaked in sugar over night. Then put it on the dehydrator and sprinkle with sugar. Not to bad but I cut it to small. I’m wondering if cooking it might work better?
 
S

spinner

Veteran Member
I just saw this on the Earthy Delights blog page. Looks good and is simple. I haven't tried it yet, but what can be bad about rhubarb and cream?

Rhubarb Fool


There are as many ways to make a fool as there are cooks, and a quick survey of recipes will show endless variations. Here, we’ve kept it simple, albeit with one minor departure from the usual. Our version tempers the richness of the whipped cream with a few dollops of thick Greek-style yogurt. We liked the smooth texture and pleasantly sour note that the yogurt brings, while still harmonizing perfectly with tangy rhubarb.

Ingredients:

  • About 1 lb rhubarb, washed, trimmed, any leaves discarded
  • 1/2 cup sugar, plus 1 Tbsp (or more to taste)
  • 1 cup whipping cream
  • 6 – 8 Tbsp Greek yogurt
  • Fresh mint leaves for garnish (optional)
Preparation:

DIced fresh rhubarb Rhubarb puree:
Dice the rhubarb into 1/2 inch square pieces. Put the cut rhubarb, 1/2 cup sugar, and 2 tablespoons water into a non-reactive pot. Cover and turn the heat to medium-high. When the rhubarb begins to simmer, reduce heat slightly. Remove the cover and cook, stirring once or twice, until the rhubarb is very tender, about 10 minutes. Taste, stirring in more sugar, if you like it a little sweeter. Simmer for a moment longer, then remove from the heat and allow to cool.


Depending on how smooth or chunky you want the rhubarb, use one of the following methods.


  • For a very smooth puree, transfer the cooked rhubarb mixture to a food processor, and puree until smooth.
  • For a chunky puree, use a fork to gently mash some of the rhubarb, leaving most of it whole.
  • For something in between, use a hand-held immersible blender and pulse to break up the rhubarb until it reaches the desired consistency. (This is our favorite method.)

Transfer the rhubarb puree to a bowl and refrigerate until completely cool.


Whipped cream/yogurt mixture:
For best results, make sure the cream is very cold and the bowl is very clean. Pour the cream into the bowl and add 1 Tbsp of sugar. We prefer to use an electric handheld mixer, beating the cream at medium speed until it begins to thicken slightly, then gradually increasing the speed to medium high until moderately firm (but not stiff!) peaks form. Make sure not to overbeat the cream. Set the whipped cream aside momentarily.


Put the yogurt into a bowl large enough to hold all of the recipe ingredients and beat it until smooth.


Gently fold the whipped cream into the yogurt. Spoon about 2/3 of the rhubarb puree into the whipped cream mixture and fold it in. Add the remaining 1/3 of the rhubarb puree and give it a few gentle folds, just enough to create some colorful swirls.


Spoon the mixture into bowls or glasses and chill for at least 30 minutes. Garnish with fresh mint leaves and serve with crisp ginger snaps.

earthydelightsblog.com

Rhubarb Fool

You may be disappointed to learn that the whimsical name of this charmingly simple dessert has nothing to do with foolish persons. Instead, it comes from the French word foulé, meaning &#822…
earthydelightsblog.com
 
nomifyle

nomifyle

TB Fanatic
DH loves a strawberry rhubarb pie. He use to grow it in Illinois. He's had no success with it here in Louisiana. Thank goodness I found the strawberry rhubarb pie filling. Although Wlamart no longer sells it in the store, but they do have it in their online store. Works well for a pie, he likes it and so do I.

Judy
 
packyderms_wife

packyderms_wife

Neither here nor there.
nomifyle said:
DH loves a strawberry rhubarb pie. He use to grow it in Illinois. He's had no success with it here in Louisiana. Thank goodness I found the strawberry rhubarb pie filling. Although Wlamart no longer sells it in the store, but they do have it in their online store. Works well for a pie, he likes it and so do I.

Judy
Click to expand...

Rhubarb needs a freeze or two, just like certain fruit trees need a freeze or two each year. Love strawberry rhubarb pie, just canned up some strawberry rhubarb jam and it is delicious!
 
packyderms_wife

packyderms_wife

Neither here nor there.
We canned up seven quarts of rhubarb sauce... it tasted so good, yes I took a taste before we canned it up. Next up is cranberry sauce from the frozen cranberries in my deep freezer.
 
packyderms_wife

packyderms_wife

Neither here nor there.
It froze hard here last night and will do so again tonight making it unsafe to eat. Sigh. It’ll probably bolt on Monday when the temps reach 80 degrees.
 
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