What to eat with Rhubarb Pie?
plllog
2 years ago
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lizbeth-gardener
2 years agobragu_DSM 5
2 years agolast modified: 2 years agoRelated Discussions
rhubarb leaves getting holes - what's eating them? - PIX
Comments (4)Checked around the crown - all very firm. The 2 leaves affected have now completely yellowed and look very much dead. In spite of this, the stalks were very firm and red and could not be removed easily. I felt I better remove them if they were infected somehow so they would not contaminate the other two healthy leaves. Any other ideas??...See MoreRhubarb Pie
Comments (26)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...See MoreMy First Rhubarb Pie of the Season
Comments (5)Thanks Mom. I gave half it away to our neighbour so Moe and I wouldn't be tempted to eat it all. Jasdip, I just did an update on WFD. Didn't realize it had been that long since I posted. I don't think I have ever taken a sabbatical from cooking. Thanks Sleevendog. I'm looking forward to pictures. ~Ann...See MoreStrawberry Rhubarb Pie Thickener
Comments (18)I use the quick cooking which I run through the food processor to try and get it ground up a bit. It's hard to grind to a powder completely. And yes, there is some tiny amount of beading in the pie, but I haven't noticed it "clumping." It seems minor to me, but I guess you can get tapioca powder but I haven't seen any where I shop. I'm kind of lazy, so when I make pies, I am more of the "throw it together" school so don't finesse it much. That's why I'm trying to figure out how to make Linda's pie without the meringue topping....See MoreIslay Corbel
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2 years agolast modified: 2 years agoplllog thanked sleevendog (5a NY 6aNYC NL CA)plllog
2 years agoNana H
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