First Rhubarb of the Season

User

10 years ago

My rhubarb was ready to start picking. So I baked a pie.

My favourite pie.

I'm a purist so this is just rhubarb. No strawberries allowed.

Served with whipped cream.

Featured Answer

sleevendog (5a NY 6aNYC NL CA)

10 years ago

Just like last year you have rhubarb a month ahead of most of us!

I'll be patient while i wait for my fifty foot massive rhubarb hedge....

My first uses are pure as well. DutchBaby, or a rustic eggy tart.

Sort by:Oldest

Comments (12)

Islay Corbel
10 years ago
I love the way you make your pie tops. So pretty! and I agree, only rhubarb but I would like some custard, please!
plllog
10 years ago
Thanks for saying, Ann. I've never seen that kind of rhubarb pie. I agree with IC -- it's very pretty!
Related Discussions
What's For Dinner #304
Q
Comments (100)
I was at Elery's all weekend, so Cooper had a burger from McDonald's on Friday night after the three hour drive, I had some hummus and raw veggies. Saturday we got up and had fresh eggs (I took a dozen with me, I'm NOT eating those store bought things!) on toasted English Muffins, then went into Ann Arbor. I bought another mini-muffin tin at Homegoods to make the quiches go a little faster and a set of wooden "salad hands", hand painted in the Philipines, just because they were different than anything I'd ever seen. We went to Whole Foods and bought some artichoke/fennel/edamame salad and a couple of sweet potato latkes from the deli and a "made in Michigan" granola bar, then went to Trader Joe's, where we stocked up on Dubliner cheese, some peanut butter filled pretzels for the kids, the flax seed chips that I like. Supper was with his son and DIL and sometime in there we had pinto beans and cornbread. Sunday morning we had a late brunch, salmon patties, some of the salad from Whole Foods and the rest of the hummus. I started home and stopped at Horrocks where I bought two cases of cheap wine for Amanda's wedding reception in October, where I'll store it I don't know. Also avocados at 32 cents each, some fresh beets, mangoes at 2 for $1, celery, carrots, sweet potatoes, a head of romaine, a daikon radish, cauliflower and broccoli. Two hours later I stopped at McDonald's in Newaygo and got Cooper an ice cream cone and myself a Diet Coke, and when I got home I made a big salad. (Sigh) Very healthy, I wish I liked salad a little better. Cooper ate the last of the chicken in the fridge. Last night I left work and went home and made some chicken livers with bacon, steamed some broccoli and ate the rest of the salad. And now I'm caught up, but no pictures of anything... Annie
...See More
First Rhubarb of the Season
Q
Comments (15)
For those that love Rhubarb I can highly recommend this recipe. I've been making it since 1978. I've tried other rhubarb pie recipes but this one is my all time favourite. 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 450ÃÂ°F oven on bottom shelf for 15 minutes. Reduce heat to 350ÃÂ° and move pie to middle of the oven. Continue baking for 25 to 35 minutes. Butter-Lard Pastry ================== Note: this pastry can all be made with all butter. 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water, or more as needed (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using the food processor or with a pastry blender. Or you can use a box grater for the butter. (My preferred method) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour. The secret to a good crust is to not over-handle the dough.
...See More
is it rhubarb season yet?
Q
Comments (12)
I live in Massachusetts and my rhubarb is still quite small. My brother-in-law has rhubarb plants that are over 50 years old-- they get huge in the spring! I was happy to have frozen some from last year. This past weekend I used some to make rhubarb bread. It was yummy, but I think I will add a little white sugar the next time I make this recipe. Rhubarb Bread Yields: 20 servings INGREDIENTS: 1 cup milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups chopped rhubarb 1/2 cup chopped walnuts 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter, melted DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. 2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. 3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. 4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean. Yum!
...See More
First Rhubarb Pie of the Season
Q
Comments (26)
That pie is gorgeous, ann_t! My grandmother's rhubarb pie is a very fond memory. Along with pie, I also like using rhubarb for a rustic crostata. It's also very tasty in a chutney served with grilled pork or chicken. It seems rhubarb is the one vegetable used strictly as a fruit, at least as far as I know. Our neighbor grows it here in Southern CA and is always very generous with sharing his crop.
...See More
skibby (zone 4 Vermont)
10 years ago
Absolutely beautiful!
annie1992
10 years ago
I agree, AnnT, rhubarb only, no berries mixed in please. I made a rhubarb-strawberry pie this weekend, as Elery's middle son was here with his family. They polished off the pie all by themselves, LOL, but I had to use frozen rhubarb. Mine is about 3 inches tall though, coming along.

That's a beautiful pie.

Annie
Jasdip
10 years ago
Wow. Our crocuses are barely out of the ground. I love, love rhubarb pie. Like you, I make a custard, but I don't use a top crust. Just an open rhubarb-custard pie.
morz8 - Washington Coast
10 years ago
Oh, looks beautiful. And my favorite way to eat rhubarb. No strawberries in mine either, not ever.
nancyofnc
10 years ago
I love love love rhubarb! So very sad to hear/see these; envy envy envy. Living in the South they just don't grow here - too humid in the summer for them to survive, not even for one year. What they offer in the grocery stores here are questionable because the produce manager has no idea where they come from - US, but not what State, nor whether wild or mass cultivated, and under unknown growing conditions. Would you like to trade some for organic blueberries or Black Mission figs or Asian pears? I can almost taste them - relying on memory of long ago Ohio as a kid where they would take over most of our little garden with their beautiful lush (but toxic leaves) and fiery red sour stems. A little sugar, a pinch of salt, some buttery crust. Do you see me drooling here?
Cookie8
10 years ago
I like it with raspberries. Hopefully I amended my soil enough that my rhubarb will do well enough to make a pie. Sigh, we got 8 inches of snow yesterday - no shoots showing yet.

I like the edging.
ci_lantro
10 years ago
I love rhubarb combined with apples. Adding some rhubarb is a good way to amp up the taste if your apples are ho-hum flavor wise.
CA Kate z9
10 years ago
I'm totally jealous! I LOVE pure rhubarb pie too, but have been known to add it to just about any other filling as well.
Solsthumper
10 years ago
"My kingdom for a slice of rhubarb tart!"

Monty Python's, John Cleese, sings praises to rhubarb with "The Rhubarb Tart" song. And it's easy to see why.

Looks delicious, Ann.

Sol

First Rhubarb of the Season

sleevendog (5a NY 6aNYC NL CA)

Comments (12)

Islay Corbel

plllog

Related Discussions

skibby (zone 4 Vermont)

annie1992

Jasdip

morz8 - Washington Coast

nancyofnc

Cookie8

ci_lantro

CA Kate z9

Solsthumper

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US