Tuesday, May 04, 2010

Tasty Tuesday


    Poor rhubarb gets a bum rap, doesn't it? You either like it or you hate it but have you ever thought outside the box and used it in other things than pie? It really has a wide range of possibilities , but I have to admit, we like it best as pie..... or crumble, crisp or cobbler!  Here's a super easy recipe for a quick pie and if you can't eat it straight, mix in some frozen strawberries for a extra sweetness.

Rhubarb Pie

  • 4 cups chopped rhubarb
  • 3/4 cup all-purpose flour
  • 1 1/4 cups white sugar
  • 2 (9 inch) unbaked pie crusts
  • 1 egg, beaten

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
  3. Bake in preheated oven for 30 to 45 minutes. Cool. 

     And for those who REALLY love rhubarb, it's one of the easiest garden plants to grow and harvest, so keep that in mind if you want a bounty for the freezer or dessert.  I'm going to plant some next year, got to be too late for us here but you can be sure, I'll have a rhubarb plot next spring. So, don't be shy and give it a try, and don't feel bad if you don't like it at first, not too many people do, that is why I look for other ways to use it, mixed with another fruit cuts down on the tangy taste with strawberries being the favorite choice, makes a nice jam too! Let's hear all about rhubarb! 

6 comments:

  1. I just made a strawberry rhubarb pie yesterday, mmm... it was so tasty. I happened upon a recipe for french rhubarb that called for a crumb topping that was also good.
    I'm putting in it my blog later this week. I plan on putting some out next year too.

    Carey

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  2. DH and I were talking about strawberry rhubarb pie this morning. That`s a great recipe.

    I received my Giveaway prize this afternoon. It is a great book, I just love it! I will post about it tomorrow. I have a sinus headache today and it is very annoying! Thank you so much.

    Cathy

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  3. I love it too Sue. My Mom used to make strawberry rhubarb pie when I was young. -- I've tried to grow it here but it's just too hot and always croaks. :(

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  4. I like rhubarb on toast. Just plain old rhubarb, cooked with plenty of sugar, of course!

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  5. Thanks for sharing this, Sue. I've never made rhubarb pie...or rubarb anything. I really need to try it!

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  6. Nice recipe. I have a very old rhubarb plot that came with my house. The kids used to eat it straight from the garden, go figure! We use every stalk.
    Pat
    Patricia Rose-A Potpourri of Fabric, Fragrance and Findings
    www.patriciarose-apotpourri.com
    www.patriciarose-apotpourriof.blogspot.com
    pmorello@citlink.net

    ReplyDelete

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