Nice gift! I too am surprised that you've never tasted rhubarb. Yes, it will keep fine in your fridge.

yummy!!!!!!!!!!!!!!!!!!!!!!!
I can't believe it either! NEVER have tried rhubarb!

I've put cinnamon in it too... strawberry rhubarb (straight from Grandma's garden) Crisp was Grandma's specialty!

Yes, your rhubarb should be okay until Sunday, you might ask Pixi for sure though.. we've always picked and eaten it raw or cooked the same day.

pixistix Rhubarb Crisp
4 cups chopped rhubarb 1/2" pieces
1 cup sugar
2 Tbl flour
Topping
1 cup flour
3/4 cup sugar
1 tsp baking powder
1 tsp salt
4 Tbl soft butter
1 egg slightly beaten
Cut rhubarb. Mix with sugar, flour and put into greased 9x13 pan.
Topping: mix flour, sugar, bk pwdr, salt, cut in butter until very fine, then blend in egg.
Put topping mixture as evenly over rhubarb mixture. Bake 45 min@350.
Serve with sweetened whipped cream or ice cream

Got another question: Being as I am taking it to my luncheon on Monday, I have to cook it the day before.
Will it be just as good cold?

Beware that if you prepare rhubarb from scratch, make sure that you use only the stems and absolutely none of the leaf or any part that is green. These parts contain oxalic acid and are toxic.

When I made mine, I asked a friend and she said I could use the entire stem, red and green. I just cut off the bottom like I would celery and also the top leaves. I made two of them and didn't refrigerate mine, just covered it with Saran Wrap and left it out. I put 1/4 tsp nutmeg in mine.

Fron the looks of it, pixistix sent it already to be cut and cooked!
Directions left no stone unturned :o)

Glad you got it already, Glenda . . . there was just something WRONG about a person never tasting rhubarb :)

Yes, stick it in the fridge (still wrapped) until you use it. If it'll be more than a few days, chop it up and freeze it. I trimmed it for you to use as is, so other than a small sliver off each end, use the whole lengths - and don't peel it. (No need to worry about any green on the stalks themselves; it's only the leaves and base you can't eat, and I cut those off already.)

I actually prefer the crisp cooled (but not refrigerated), but it's definitely best the day it's made. If you pre-chop and bag the 4 cups for the recipe, it'll go together in a few minutes, plus the baking time. How big is your group? . . . this crisp is very thin and wouldn't serve more than 8 (although I could eat the whole pan myself :)

If you'd rather make a pie the day ahead, ann t on the Cooking Forum has posted one of hers there . . . and you know it'll be good.

Pucker up . . . and enjoy :)

Ok, thanks, pixistix, I might have to freeze and make for Father's Day.
It's my water aerobics group, and class is over at 10:30, then go home and dress, and be at lunch between 11:30-12, no later. It's a rush home and leave thing.

Again, thank you so much. I can't wait to have my FIRST taste of rhubard!

Unwrap them and take another picture, please- not sure if I have ever seen one.

The chicken restaurant at Knott's in Anaheim makes wonderful rhubarb and serves it in a dish. Sweet, and colorful. Wish I had the recipe. It is just the cooked fruit and seasonings plus sugar. Soooo tastey.

Oh Glenda, how nice of pixistix!!!

Now, cut just a bit off & pour some salt on it!! Yummie yummie-- You WILL pucker up, but thats what we used to do!

Donna (^_^)

I saw on Food network just a few minutes ago Alton Brown made rhubarb and peaches, I dunno if it was a cobbler maybe?? I thought of Glenda and Pixi! LOL
Rhubarb is about like a weed up here! I can't believe there are people that have never seen it or had the opportunity to try it. I don't WANT to try it! LOL But so many people LOVE it.

Janie, I've never seen or eaten rubarb either. Maybe it's a Northern thing?

Glenda let us know how your dish turns out.

After responding to pixistix, turned FoodNetwork on and Alton Brown was making rhubarb cobbler.

Janie, I'll unwrap Sat. and post a pic for you as it was tightly wrapped for mailing, and I don't want to break the seal.

I love rhubarb sauce. You cut up the rhubarb into 1 inch pieces, add water and lots of sugar, boil until the fibres break down. Keep stirring. Add water and sugar as needed. It will take a long time. Cool and eat. Yummy, a sweet tart taste. My Mom used to make delicious strawberry rhubarb pie.

I just sent friend pic of pkg from pixistix.
She also said pucker power?

So tell me, please, what does it taste like?

Does it really make you pucker?
Alton Brown did when he ate a piece raw on a toothppick!

I wouldn't know what to compare the taste to...but if you eat it raw with no sugar...you'll definately pucker! LOL! But in a pie or crisp with sugar...it's to die for! We used to pick it from my Grandmothers patch and we'd eat it raw dipped in sugar...we puckered a lot! LOL! I tried to grow it here but must be to hot for it.Lasted one summer but didn't come back after winter.Maybe it needs the freeze in the winter ....

Since rhubarb is the subject just hoping someone will read this and post pattico's rhubarb bar recipe, pretty please!

I bet that was a surprise and it sure was a nice one!!! Have you tasted it yet?

Add me to list of never tasted rhubarb! I wouldn't even know what to look for at the store!! lol

Glenda, have you used the rhubarb? If so, what did you make?

I have only had it twice....Knott's Berry Farm served a tiny little bowl of it with the chicken dinners they are so famous for. It was a few bites of rhubarb cobbler...and very good. I have always wondered how to make it. Ihave never cooked it or used it in any recipe. I may have to try this one....sounds so good!

I MOST DEFINITELY AM this weekend. It's been cutup and frozen. Here's recipe

Rhubarb cake
1-White Cake Mix of your favorite brand, I use Pillsbury or Betty Crocker with pudding in the mix.
4-cups chopped fresh rhubarb, (may use frozen but fresh is best!)
1-cup granulated sugar
2-cups whipping cream, from carton, Do Not Whip!

Preheat oven to 350*F
Prepare cake mix as directed on box
Pour into 13 x 9 pan or same size glass dish
Spread ... distribute the chopped rhubarb on top of cake mix batter
Sprinkle rhubarb with sugar
Pour the 2 cups of whipping cream evenly over the rhubarb/sugar mixture
Bake at 350*F about 40 45 minutes or until center springs back SOFTLY

Great served warm! Cake needs to be stored in refrigerator.

When I was a little girl in Chicago I'd go to my Aunt's (on the next street over ) and pick some stalks. It had a very tangy almost pucker up effect when eating it raw. I don't remember what mom did with it when I brought it home. I used to get mint and catnip at her house too

Gwanny, that Knott's Berry Farm recipe is what I drool for. I had the rhubarb in a little dish, but there was not anything else like a cobbler crust.

Miss Glenda,
Did you make your rhubarb dish? How was it?

Oh now that white cake sounds like something my GF used to make. She said it was divine! I had forgotten about that since I don't eat it! LOL

Glenda - I have four very healthy plants in my garden and they are producing like mad......I wish you lived closer! I throw rhubarb into lots of baking just to use it up. A handful here and there and like everyone is saying nothing like it in a cobbler....I like peach and rhubarb myself...also was good with mango (overripe and sitting on the counter much too long) and strawberries in a cobbler. I keep a jar of stewed rhubarb (and whatever) in the fridge and we serve it warmed slightly over vanilla ice cream on hot days. I've also done a chutney and a relish with rhubarb and they were quite nice. Now if only I knew where I'd put the recipe!! Enjoy your adventure and be sure to tell us do you like the stuff or not!