Hi Patty....glad you have come out of the woods!
My fave!!
Rhubarb Cream Pie
1 unbaked 9 inch pie crust...in a 9 inch pie pan

3 cups of rhubarb cut in 1/2 inch pieces

1 1/2 c. sugar

4 T. flour

3 eggs

Add'l 6 T. sugar
1/2 tsp vanilla, pinch of salt, 1/4 tsp. cream of tartar

Mix flour and sugar and pour over rhubarb in a large bowl, mix well , separate the eggs and add the beaten yolks to the rhubarb and mix well. Place in pie shell and bake at 375 for 1 hour until center is bubbly and crust is brown. Cool slightly.
Beat whites, salt, and cream of tartar until soft peaks form, add the 6 T. of sugar in batches and continue beating until stiff peaks form when you raise the beater. place meringue on pie and bake 5 or 6 minutes at 425 until lightly browned.

I love the Cuisinart Strawberry Ice Cream recipe, which I have made many times when strawberries are in season. Instead of vanilla, I add 1-2 Tbsp Cointreau or Grand Marnier, and I add this with the reserved strawberries. This recipe requires no cooking, but it does take a while to core and slice the strawberries.

Lars

Here is a link that might be useful: Cuisinart Strawberry Ice Cream recipe

Any of the first fresh greens, rhubarb, strawberries... Of course strawberry shortcake is a spring classic - in Maine that means biscuits not cake and whipped cream not cool whip.

I've been impatiently waiting for my rhubarb so I can make Rhubarb Custard Pie. This is the recipe that made me a rhubarb fan.

Preheat oven to 400 degrees. Line a deep pie plate with pie crust.

Ingredients

Rhubarb
4 eggs
4 T milk
2.5 c sugar (white or brown as you like)
6 T flour
1/2 t salt
1/2 t nutmeg
2 T butter

Slice enough rhubarb into 1/2-3/4 inch slices for 6 cups. Beat eggs lightly. Add milk. Stir together sugar, flour, nutmeg, and salt and stir into eggs.

Fill pie plate with rhubarb. Pour the custard over. Dot with butter. Bake for 50-55 minutes. Baking on a pizza stone lends a crisper bottom crust.

I add a lattice top. I also prefer brown sugar in the custard, but white is more traditional. My rhubarb is
pretty tart, but some may prefer less sugar.

This recipe originally came from Leslie Land, the food writer and part-time Mainer.

Linda C I may need to try your recipe now that I have discovered my love for rhubarb. I am going to go and check on my rhubarb now.

What I look forward to most is the first Rhubarb Pie of the season.

This year I used the first rhubarb to make a Galette. Single crust tart rather than a two crust pie.

Rhubarb Pie

Source: Madame Benoit Cooks at Home 1978

4 cups rhubarb, cut in to 1/2 inch pieces

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

3 tablespoons flour

pinch of salt

juice of 1/2 small lemon

1/2 teaspoon vanilla

pastry for two crusts

1 tablespoon sugar

Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450ðF oven on bottom shelf for 15 minutes. Reduce heat to 350ðF and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

Tomato pie! Yummy!

My favorite spring recipes are a little different.

I have posted on a separate thread

dcarch

Here is a link that might be useful: Free-Range Greens

How wonderful to have tomatoes in "Spring". Fresh homegrown tomatoes aren't available until late summer early fall in my neck of the woods.

Anything Asparagus is another spring favourite. Including Asparagus Ravioli.

Home Cookin Chapter: Recipes From Thibeault's Table

Asparagus Ravioli
=================
Source: Toronto Newspaper
3/4 lb. asparagus
1/4 cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 tablespoons finely chopped fresh basil or 1 tbsp dried basil
1/4 cup water
1 tbsp. all purpose flour
10 egg roll wrappers or won ton wrappers
1/3 cup freshly grated Parmesan cheese
. Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In
large skillet, heat 1 Tbsp of the butter over medium high heat; add
asparagus stalks, garlic and green onion. Sprinkle with salt and pepper
to taste; toss to coat. Stir in half of the basil and 2 Tbsp of the
water; cover and cook for 3 to 5 minutes or until asparagus is tender.
Puree in food processor or blender. Let cool; cover and refrigerate for
at least one hour or up to 24 hours.

Stir together flour and remaining 2 tbsp water to make paste. If using
Egg roll Wrappers cut into 4 squares each or use either round or square
won ton wrappers. Mound teaspoon of asparagus puree on wrapper and
Brush flour paste around mounds edges. Position second wrapper on top
so that edges are even; press down around mounds to force out air and
seal well all around mounds. Using sharp cookie cutter or knife, cut
around each ravioli to make a nice edge. Transfer to towel. Repeat with
remaining wrappers and filling, covering ravioli with towel as you
work. (Ravioli can be prepared up to 1 hour before cooking.)

In large kettle of gently boiling water, cook ravioli in batches, for
about 2 minutes or until they rise to top and are tender. Drain on
clean towel and transfer to heated plates. Keep warm in low oven. In
last batch of ravioli cook reserved asparagus tips.

Meanwhile, melt remaining butter , stir in remaining basil.
Drizzle butter mixture over ravioli. Sprinkle with Parmesan.
Garnish each plate with asparagus tips and serve immediately.

-Note: I like to add the ravioli to the melted butter and basil to
keep warm while I cook the next batch.

This is more of a technique than a recipe.

Fry up some diced pancetta, guanciale or good bacon. Saute cut up asparagus in the grease. Serve over rotini or similar pasta. Add cut up mozzarella.

What really made this special was that I had made the pancetta from a link someone posted here (so easy and so delicious), the asparagus came from the garden, and the mozzarella was make by a friend from her goat milk. Oh boy!!

There's also nothing better than a spring salad, I'm eating a lot of spinach and greens from my hoophouse now. I also just enjoyed the last of my overwintered leeks (so sweet and tender!) sauteed and used to top a pizza. I also found a couple of overwintered potatoes the other day which I'll use for dinner this week.

But for recipes, as such, I always have that rhubarb pie in mind for spring!

Ann T your photo is lovely! I may try the leaves this year rather than the lattice.

Rhubarb, of course. Either muffins, pie, or rhubarb crisp. I have a recipe for rhubarb cake that a friend gave me that I have to try.

I love making pasta primavera using roasted veggies, peppers, zucchini, onions, carrots and adding asparagus to the mix.

Making strawberry freezer jam when they are ready. It's too early yet.

Tomatoes here are 5 inch plants in the garden center....it'll be a while......

My hands down, cross my heart, pinky swear favorite spring recipe is morels, split, dredged in flour and sauteed in butter.
I've only had one mess of morels this spring and I expect that as of today's warm weather, the season is over.

But I still haven't made a Rhubarb pie! I like it with a full top crust, lattice crust, crumb topping meringue...or perhaps with a scattering of leaves like Ann does.

Tomato pie's good too, but that's an early fall treat here.
Linda C

I have promised a rhubarb pie to my rhubarb pie loving friend who moved to Hollywood. So I shall have to go visit her to make a pie for her. Perhaps this weekend or more likely the next one. For her it bring back happy memories of her father.

I am enjoying asparagus. I haven't made down to the local farmer's market to see what's there yet this spring.

Eileen

This past weekend was the third in a row for morels, asparagus, garlic chives, rhubarb, spinach and lettuce at the Minneapolis Farmer's Market. Oh - radishes were added to the mix last weekend. And this is the second year in a row I've seen people selling spring dug parsnips. Interesting.

I sauteed the morels, grilled the asparagus and sauteed the spinach with some garlic chives. I love radishes and I just sowed another planter full. The ones I picked yesterday did not seem to mind the cold weather and flurries we've had recently.

I've got fern leaf dill coming up everywhere in my garden. I appears to be self seeded from last year. I might have to have it with fish!

Tomato pie sounds good! I had my first slicing tomato last year on May 23. No chance of that this year - as I won't be jumping through the hoops I do every year to get early tomatoes. I don't think I will be able to beat the May 23rd date.

Asparagus grilled and topped with garlic scented olive oil and a squeeze of lemon would be my favorite Spring treat!

Teresa

I love rhubarb. Although I'd love to try my hand at rhubarb pie, rhubarb muffins, or other rhubarb desserts, I usually make this rhubarb sauce recipe from my mother. It's so simple, and it's just rhubarb. Some sugar and a bit of Minute Tapioca to thicken it. No butter, eggs, flour. It's light and packs an enormous rhubarb punch. In fact, I just finished making it with rhubarb I picked up this weekend at our local farmers market.

Rhubarb Sauce

1 cup sugar
1 cup water
2 tablespoons Minute Tapioca
2 pounds rhubarb

Wash rhubarb. Trim the ends at the base and near where the leaves were. Be sure to remove all of the leaf section, because it is poisonous. Cut rhubarb into 1/2 inch slices.

Bring sugar, water, and tapioca to a boil. Turn heat down. Add sliced rhubarb and simmer until cooked through. Let cool. Mixture will thicken slightly as it cools.