Does anyone have a good rhubarb pie recipe?
04-06-2010, 07:15 AM
#21
Super Member
Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
LOL -- I just went to get my cookbook for the Rhubarb custard pie, and now read that others put the same recipe in! It's my favorite, too...in fact, I just made one the other day.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
04-06-2010, 04:47 PM
#22
Junior Member
Thread Starter
Join Date: Mar 2010
Location: Wisconsin
Posts: 246
Originally Posted by amandasgramma
LOL -- I just went to get my cookbook for the Rhubarb custard pie, and now read that others put the same recipe in! It's my favorite, too...in fact, I just made one the other day.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
04-06-2010, 08:25 PM
#23
Super Member
Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
Originally Posted by PALS65
Originally Posted by amandasgramma
LOL -- I just went to get my cookbook for the Rhubarb custard pie, and now read that others put the same recipe in! It's my favorite, too...in fact, I just made one the other day.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
:shock:
04-18-2010, 12:46 PM
#26
Senior Member
Join Date: Jan 2008
Location: Nebraska
Posts: 405
RHUBARB JAM
4 cups rhubarb
4 cups sugar
1 cup crushed pineapple OR 1 10-ounce pkg frozen strawberries (sweetened).
Cook til rhubarb is soft. Take off heat and stir in 1 pkg. (3 oz.) strawberry (or raspberry) jello powder.
Pour into jars. Cover with paraffin, or can with lids. It can be frozen.
I just store mine in the frig and it keeps for months!!
(1 1/2 pkg jello makes it thicker, or add another cup of fruit and use 2 pkg. Jello.)
(Had to add this recipe to rhubarb discussion, since I make it every year!!)
4 cups rhubarb
4 cups sugar
1 cup crushed pineapple OR 1 10-ounce pkg frozen strawberries (sweetened).
Cook til rhubarb is soft. Take off heat and stir in 1 pkg. (3 oz.) strawberry (or raspberry) jello powder.
Pour into jars. Cover with paraffin, or can with lids. It can be frozen.
I just store mine in the frig and it keeps for months!!
(1 1/2 pkg jello makes it thicker, or add another cup of fruit and use 2 pkg. Jello.)
(Had to add this recipe to rhubarb discussion, since I make it every year!!)
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