You can have pie with anything! It's just dessert.

French vanilla ice cream on top. it is a special treat, Linda's pie ... and would be better solo. or eat your meal first, and taste the sumptuous pie later ...

The best thing in the world with rhubarb is proper custard. A marriage made in heaven!

https://www.bbc.co.uk/food/recipes/realpropercustard_65614

Rhubarb pie goes with everything!

Since it is seasonal I always think of rhubarb with Spring/Summer outdoor meals. Any favorited from the grill, corn on the cob...watermelon salad

Looking forward to it...with clotted cream.

Tried to search for Lindac's rhubarb pie recipe and while I got plenty of hits, I was unable to find her recipe.

Could someone please post it? Thank you.

This is the time to eat only dessert for dinner. I usually do it with apple pie, but rhubarb would be just as good. If you haven't yet tried a rhubarb-cheesecake pie, then you should. It makes a perfect meal. :)

Linda's husband's grandmother's recipe!

Rhubarb Cream Pie

1 unbaked 9 inch pie crust...in a 9 inch pie pan

3 cups of rhubarb cut in 1/2 inch pieces

1 1/2 c. sugar

4 T. flour

3 eggs

Add'l 6 T. sugar

1/2 tsp vanilla, pinch of salt, 1/4 tsp. cream of tartar

Mix flour and sugar and pour over rhubarb in a large bowl,
mix well , separate the eggs and add the yolks to the rhubarb and mix well.
Place in pie shell and bake at 375 for 1 hour until center is bubbly and crust
is brown. Cool slightly.

Beat whites, salt, and cream of tartar until soft peaks
form, add the 6 T. of sugar in batches and the vanilla and continue beating until stiff peaks
form when you raise the beater. place merangue on pie and bake 5 or 6 minutes
at 425 until lightly browned.
This is Grandma Ann Campbell’s recipe….Mel Campbell’s mother.

My rhubarb isn't quite ready yet, but for me it's a springtime treat. Yet I freeze it and make rhubarb pie at Thanksgiving and Easter, go figure.

Anyway, the meal I think goes best with rhubarb pie as dessert is hamburgers on the grill, corn on the cob, baked beans and potato salad. Grilled BBQ chicken works too, as does any type of grilled kebab. Beef is my favorite but Elery likes lamb.

And as has been said, sometimes I'd just eat pie. That used to be a big treat, Grandma did it with rhubarb pie and with strawberry shortcake and with the first sweet corn and with the first tomatoes. Just that for a meal, nothing else. Now I realize that it was probably just a break from cooking for Grandma, but it was well received by three hungry kids then, all the pie or corn or strawberry shortcake or tomato sandwiches on white bread that we could eat!

Annie

Cindy, the recipe is posted by Lindac near the end of this thread as Rhubarb Cream Pie:

https://www.gardenweb.com/discussions/5878705/making-a-cooked-fruit-pie-filling-with-tapioca#n=4

If any rhubarbs is left over, and not enough for another pie, it is a nice fruit for an upside down cake. A small one... with brown sugar. I think my baby cake pan is 5-6 inches.

And excellent in a bbq sauce. A cup chopped fine, then cooked down. Add to your favorite.

I have a couple quart zips from last season I never used. But soon I will have so much. Give most of it away. I also juice it. Nice in a lemonade.

^the Rhubarb Cream Pie sounds amazing but I need a pic. I have a 'stiff peak' phobia.

Thank-you, Linda, for posting the recipe! We must have cross posted, Even my rhubarb hating mother loved it.

Thanks, Sleevendog and Annie for the meal suggestions. That makes sense! Spring harvest it is. :)

Thanks to all for the suggestions of accompaniments and alternative uses.

Skeevendog, here's last year's pie. I was in no mood for piping so just did rustic dollops of the meringue. It still got oohs and aahs. :D I'm not sure what your phobia is, but an easy way to support your meringue is with crystals. Depending on the dish, put about a quarter teaspoon of the salt or sugar in the eggwhites before you start whipping. I don't know why it works, but it does. There are a lot of myths about whipping eggwhites, but what I can also say really works is a taller, narrower bowl, like on a KA mixer. I can do the old fashioned with a fork on a tray, and I've done a dozen at once by hand with a whisk in a big, wide mixing bowl (I don't recommend it!), but the bowl shape gives it something to climb. Also, a bowl which isn't too slick (i.e., not new) helps for the same reason.

If you're using a stand mixer and there's unbeaten liquid egg in the bottom, your beater height needs to be adjusted. Yes, you can overbeat eggwhites to the point where they’ll collapse, but they're pretty hardy and it takes walking off and ignoring them in a powerful mixer to get there. It's way less delicate than cream whipping into butter.

Rhubarb screams spring, not quite summer. Lamb, asparagus and new potatoes.

Thank you, Linda, for posting your recipe! And thank you, plllog, for the link.

"Grandma did it with rhubarb pie and with strawberry shortcake and with the first sweet corn and with the first tomatoes. Just that for a meal, nothing else."

I'd be a happy camper!

My mother used to say her father only liked two kinds of pie: hot and cold. He would also eat his pie first to be sure he had room 😁

I often make rhubarb strawberry pie for the Dads in my family on Father's Day. I just make it with some type of roast meat for them . . . or something from the grill.

Mostly vegetarian me would have it with some kind of mild bean dish, to counter balance its sweetness and tartness.

If you have too much rhubarb, make fool. Whisk an egg white and fold it into whipped cream, gold in cooked rhubarb. Yum.

Islay

Years ago I enjoyed a memorably delicious piece of rhubarb pie a la mode at the Aquinna House on Martha’s Vineyard. Across the room James Taylor was having the sam.

Custard, cream, vanilla ice cream, cheese.