Rhubarb Index 2017

[Bobbie54]

Originally Posted by ReagentGrade

Strawberry - a quick way to ruin a rhubarb pie!

I'm with him on this on. Rhubarb stands on its own just fine!

Rhubarb don't need no stinkin' strawberries!

Mine needs a little more sunlight, though. Two days in April that reached 60!! Come on, this is supposed to be spring.

[Jim Bennett]

My mom has a recipe for rhubarb meringue pie that is to die for. I have made it many times too. I even overheard some teenagers at a big outdoor party we were at, not realizing I had made it, saying it was the best pie they ever had.

[ReagentGrade]

Originally Posted by Jim Bennett

My mom has a recipe for rhubarb meringue pie that is to die for. I have made it many times too. I even overheard some teenagers at a big outdoor party we were at, not realizing I had made it, saying it was the best pie they ever had.

Come on Jim, don't hold out on us! If you share that recipe, I'll share my homemade hot fudge sauce recipe. It's always a hit. (Don't tell anyone it's the Hershey Bittersweet Fudge Sauce recipe.)

Rich

[Oldtimer]

I know I'm going to get slammed for this lmao so here goes. I've tried rhubarb pie n not my my cup of tea so to speak. With that said bring on the Dutch oven peach �� OR Cherry cobbler topped with homemade ice- cream ( lord please help me with the bashing I'm about to receive ) lmao

[gbaglo]

No slam from me. Not sure about cobbler, but I like Apple Crisp, which appears to be similar. Anything with cinnamon and sugar in it, and no rhubarb, gets my vote.
https://www.chowhound.com/recipes/ap...streusel-11416

[Oldtimer]

Forgive me for not remembering apple crisp from a Dutch oven yummy

[Iowa Dave]

Originally Posted by Oldtimer

I know I'm going to get slammed for this lmao so here goes. I've tried rhubarb pie n not my my cup of tea so to speak. With that said bring on the Dutch oven peach �� OR Cherry cobbler topped with homemade ice- cream ( lord please help me with the bashing I'm about to receive ) lmao

I'll not slam you, I am very fond of both pie and crunch or Crisp whatever it's called at the moment. Growing up we were made to try anything put on the table. One spoonful. If you said " I don't care for that". My dad said " that's fine, more for me". And "that's the fare for tonight so you'll probably be hungry by morning."' So on rhubarb pie,
More for me.
On peach cobbler in the Dutch oven and other cobblers I've had many. The finest peach cobbler I ever had was last fall
At the Mississippi Rally cooked by Tonny. Out of this world.
Dave

[Bobbie54]

Rhubarb makes a great crisp. If you put all the sugar in the crisp part it gives great contrasts- not too sweet in the rhubarb, very sweet in the crisp. And if you are going to adulterate it- rhubarb-peach is a way better combo than strawberry rhubarb.

[Bobbie54]

Quick question- how long can you leave rhubarb before it goes to seed? My friend is buying a nearby house with rhubarb- but I don't think I can get in to pick it for three more weeks. Hoping it won't go to seed! (Another neighbor died last spring and his niece let his rhubarb patch go to seed already so I'm worried.)

[gbaglo]

Remove the seed stalks as soon as they appear.
Just Google for proper technique. I just lop them off as they appear.

[Jim Bennett]

Originally Posted by Bobbie54

Rhubarb makes a great crisp. If you put all the sugar in the crisp part it gives great contrasts- not too sweet in the rhubarb, very sweet in the crisp. And if you are going to adulterate it- rhubarb-peach is a way better combo than strawberry rhubarb.

Beat me to it. Another desert my mom made was a rhubarb crisp, with a layer of biscuit on the bottom. Oh, so yummy.5

Most deserts we ate were very budget conscious. Not a lot of tree fruit grew in our home town, other than crab apples. Rhubarb grew plentiful, and strawberries and raspberries did to. On trees we harvested lots of chokecherries and Saskatoon berries. I never realized we ate cheap deserts as a kid, I loved them all, tapioca pudding, bread pudding, rice pudding. Brown sugar and cinnamon on hot buttered toast was to die for.

[gbaglo]

Waiting for a rhubarb/poutine recipe.

[SpokanEscape]

I'm waiting for the rhubarb meringue pie recipe!

[Iowa Dave]

Originally Posted by gbaglo

Remove the seed stalks as soon as they appear.
Just Google for proper technique. I just lop them off as they appear.

Glen's 100% right here. The more observant you are and and react each time you see a seed stalk forming. Before they are big they will pull just about like a leaf. When they get big, a lot of the energy of the plant goes into maturing seed stalks and not into fresh new leaves. You can probably extend the harvest season a couple of weeks with vigilance. On the last harvest we always pulled the small stalks. The big ones get tough and a little bitter. That's my experience.
Dave

[Jim Bennett]

Originally Posted by SpokanEscape

I'm waiting for the rhubarb meringue pie recipe!

I will dig it up. I am sure we must still have a copy. If not, I know my mom will. It is a simple recipe, and I think maybe the egg yolks in the filling are the key.

[Iowa Dave]

Then there's the fine alternative use for rhubarb in liquid form called piestengal. It's rhubarb wine. A couple quarts shared between two brothers in their late teens will produce super human strength, incredible speed and timing, a lifetime of memories, and a headache that feels like someone split your head with a hatchet. As usual, don't ask me how I know.
Dave

[gbaglo]

At boarding school in Kenya, I would save my pineapple chunks from dessert and ferment them in a jar in my locker.
Don't know if I ever produced alcohol because I could never get close enough to the open jar.

[Bobbie54]

Originally Posted by gbaglo

Remove the seed stalks as soon as they appear.
Just Google for proper technique. I just lop them off as they appear.

I don't have access until mid-May. I'm just hoping it has not all gone to seed by then.

[Ron in BC]

Originally Posted by gbaglo

I just lop them off as they appear.

Why do you bother? You hate rhubarb. Strange that you have the talent to grow bigger than any other of us. Oh well, at least I probably got the first pie this season.

Ron

[Bobbie54]

Originally Posted by Ron in BC

Why do you bother? You hate rhubarb. Strange that you have the talent to grow bigger than any other of us. Oh well, at least I probably got the first pie this season.

Ron

I did a rhubarb crisp two weeks ago and a rhubarb custard pie for Easter. But most of that was my other friend's rhubarb, and he just came back from Palm Springs to eat his own. Mine is still working on growing long enough.