Speaking of rhubarb...

Rhubarb is great mixed with apples in an apple pie/ cobbler/ crisp. I made a cobbler with a pint jar of home canned rhubarb and 6-8 cups of sliced apples plus the usual apple pie spices & sugar...it was a terrific combination. Even my less than rhubarb-loving chillen's raved about it.

Rhubarb and custard. I'd pay anything for rhubarb!!!(but I'm lucky enough to have a friend who grown tons of the stuff!)
I cook the rhubarb with a drop of water and sugar until soft, whizz it up. Beat an egg white til stiff, fold in rhubarb, then fold in custard. A marriage made in heaven!

I love rhubarb muffins, crisp and rhubarb custard pie!
It's still cool here and the flowers are slow to burst forth in their glory.

I'll have to ask my step-father if the rhubarb is even poking it's head thru the ground yet. Yum!

Here is what my patch looks like this morning. I usually bake my first rhubarb pie of the season by mid April. Just haven't got around to it yet this year. Maybe Monday.

~Ann

Ann, you're showing off! LOL Oh, I'm so envious!

-why did a 'b' end up on drum, haha.
(where is the proof reader!)...i just corrected 'poop' reader.

Mine are looking like that. I need a weed before harvest me thinks.

I'm more savory than sweet but have been searching some new recipes. Many more than last year this time.
I make a tart first, then a clafoutis or two.
The harvest overwhelms and i use it in everything.

Oooh! Rhubarb clafoutis! Rhubarb custard! I have no one to make desserts for, but they sound yummy.

I have to admit, I didn't look at the price in the store, but there was an abundant stack of it, and the restaurants are serving it, too. Yep. That's how we track the growing seasons in the city. :)

I've never had rhubarb, although I think I might have seen it in the market. From the leaves, it looks like I could cook it like turnip greens, but it also reminds me of shiso, which I had a couple of days ago. I like both of them equally well, but I've only had shiso leaves raw, and I always cook turnip greens.

How do you usually cook rhubarb leaves?

Lars

Geeeeez...I have a fortune sitting on the edge of my driveway, lol. Wait'll I tell DH what his rhubarb cream birthday pie is worth....

Islay_corbel, that sounds like a rhubarb fool gone elegant. Will you post proportions?

Rhubarb-strawberry/any berry jam, rhubarb chutney, cream pie, oooo and I never thought of clafouti...mmmm (eyeing my 6" tall stalks).

Strawberry rhubarb pie- the stuff of dreams........

Lars, you cannot eat the leaves, they are toxic, only the stems are edible, and quite sour. I just toss the leaves around the base of the plant for mulch, to keep weeds down.

Never had rhubarb? Oh, my, I love the stuff. Mine is about 3 inches tall right now, so it'll be a couple of weeks, but the grocery store had some for $1.99 a pound last week.

Since I still have plenty in the freezer from last year, I didn't buy any, and I made rhubarb cheesecake for Easter. I'm not a fan of cheesecake but my Mother and Elery love the stuff.

Annie

Yup the leaves are toxic. I have read, that you would have to consume about 5 lbs to be deadly toxic, a few bits cooked or raw would give massive stomach discomfort.

Someone recently on the garden forum needed a plant id, being in a new home, and thought the rhubarb coming up in the yard was swiss chard, yikes.

Like Annie, i slice or snap off the leaves right by the plant and tuck them under and around for a mulch. (not that anything really grows near or under it), but rather not put them in my compost.

Just stumbled across a recipe for rhubarb bread. It softens and cooks down quickly and loses all shape if sliced. Not at all like celery, zucchini, etc that hold their shape.
Also seeing recipes pairing it with ginger.

sleevendog, I seem to have a problem with quack grass, it grows so heavily that it'll choke out even the rhubarb, so I have to keep it hoed and mulched or it stunts the rhubarb.

Annie

Katiec, I don't have any measurements - I just look at it! Some of this, some of that!