Actually, when you come to the bottom line, the Clear Jel may not be appropriate, as the higher acidic level of rhubarb will make the starch become seperated and loosen. National Starch company has several other starch options that hold up better to high acid foods. I forget the type they make specifically for this, but they even have some that hold up to repeated freezings too. There is a more stable starch called- Freezer Flow that has a better holding power compared to Clear Jel, and the Freezer Flo also works well with high acid foods. If you don't wish to thicken at canning time, but prefer to do it once opened, you may get a better texture that way.

Happy to. This is a complete reprint cookbook of the 1950 Betty Crocker. RHUBARB CUSTARD PIE (9" pie) Fill pastry-lined pie pan with rhubarb custard filling. Use: Beat slightly. . . 3 eggs Mix together & stir in. . . 2 cups sugar 4 TBL flour 3/4 tsp nutmeg Mix in. . . 4 cups cut-up pink rhubarb Dot filling in pan with. . . ` TBL butter Cover with lattice top. Bake until nicely browned. Serve slightly warm. (Preheated 400 oven for 50-60 minutes.) Seems pretty eggy to me unless the rhubarb gives up a lot of juice during baking. Let me check another old cookbook I have & see if there's a cream recipe.

I've seen and heard of people calling rhubarb "pie plant". I kind of like that name. It's accurate. So many people give names to things that approach stupid and it kind of bugs me but I like that. My plant had great rhubarb but it was in the shade and died off apparently. I have to see if any of it is left. If it is, I'll move it. If not, maybe I can get some of the plant I gave to my neighbor. I haven't had rhubarb bread in years and I so enjoy that. I grew up being told to PULL, not cut rhubarb and Buddha help us if we broke a stalk off and didn't pull the rest of that stalk! They believed it would kill off the plant (it'd smother). From what I've read that's a myth and I believe that it is since I have friends who have always cut the rhubarb, being told that they'd kill the plant if they pulled it out by the roots. Here's a couple recipes I want to try. I had 2 or 3 other recipes for BBQ sauce but I can't find them now. They sounded great but I never got the chance to try it. The thing I like about these is they do not use ketchup so you avoid some unnecessary sugar and salt. Rhubarb Barbecue Sauce A slightly sweet barbecue sauce with a lot of tang. Great on grilled pork or chicken. Safflower Oil - 2 Tble Onion, diced - 1 cup Rhubarb, chopped (½” pieces) - 4 cups Light Brown Sugar - ¾ cup (lightly packed) Tomato Paste - ½ cup Bouquet Garnii - 2 bay leaves, 6 peppercorns, 1 dried chili, 2 cloves Dijon Mustard - 2 Tble Apple Cider Vinegar - 2 Tble Honey - 2 Tble s+p - to taste Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and sweat for 5 to 6 minutes, stirring almost constantly, until it is translucent and soft. Watch it closely to make sure it does not brown. Add the rhubarb, brown sugar and tomato paste and saute for 3 minutes. Add 1 cup water and the bouquet garnii, and bring the mixture to a low boil. Reduce the heat to med-low and simmer for 45 minutes to 1 hour, until reduced and thick. Remove the pan from the heat and cool for 30 minutes. Remove the bouquet garnii, then stir in the dijon, vinegar and honey. Puree with an immersion blender or food mill until smooth. Season with salt and pepper to taste and adjust the seasonings. Use as a baste for grilled pork or chicken. Serve extra sauce alongside for dipping. Keep leftovers, covered and in the fridge, for up to 2 weeks. Notes: I use safflower oil, because I prefer to avoid GM oils like canola and soy. I use a large tea ball to keep my bouquet garnii all together and in one place when I’m flavouring stocks and sauces. I found some extra-large tea balls at a market in Victoria’s Chinatown. You can also use a square of cheesecloth or unfilled tea bags (also available in Chinatown) A food mill fitted with the medium plate will produce a smoother sauce than an immersion blender. Preparation time: 15 minute(s) Cooking time: 1 hour(s) 30 minute(s) Yield: approx 3 cups Easy Rhubarb Barbecue Sauce 4 c. chopped rhubarb 1 can (6 oz.) tomato paste 2 c. water 2 onions, chopped 4 cloves garlic, minced 1/3 c. brown sugar 1/4 c. honey 3 Tb. Dijon mustard 2 Tb. cider vinegar 1 tsp. salt 1 tsp. black pepper 1/2-1 tsp. hot pepper sauce or red chili flakes (or to taste) Combine all the ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring often (especially towards the end of cooking), until the rhubarb is tender. Blend until smooth using an immersion blender (or transfer to a blender or food processor to blend). Use immediately or store in the refrigerator for about a week or freeze for longer storage. Makes about 6 cups

Annie, my grandmother also made a great S/R pie, but I don't have her ingredient amounts. I copied yours. :-) Here's a S/R crisp I like. Frozen fruit can be used, if necessary. Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1¼ cups sugar, divided 1½ teaspoons orange zest 1 tablespoon cornstarch ½ cup freshly squeezed orange juice 1 cup flour ½ cup light brown sugar, lightly packed ½ teaspoon salt 1 cup quick-cooking (not instant) oatmeal 12 tablespoons (1½ sticks) cold butter, diced Preheat the oven to 350 degrees Fruit: Toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper. Topping: in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.