Strawberry Rhubarb pie recipe can be found on the Minute tapioca box. I always use both more rhubabrb and strawberries than recipe calls for but it does make a great pie. I grew up eating that pie as did all my siblings annd some of us love it while others hate it. Strange. I do freeze my rhubarb and then use it frozen in my pies or crisps cuz we like it whenever and not just when rhubabrb is in season. I have 1 substantial patch and one that's fixing to become substantial. BTW: My DD's generally don't eat the pies b/c of the rhubarb.
|
This subject was discussed recently and a lot of great recipes posted on the board here:
http://www.quiltingboard.com/t-129435-1.htm I filed a lot of them in my MasterCook for future reference. Ann in TN |
I LOVE RHUBARB! Used to have it in the yard up north, but it wont grow where I live in SC - so sad! I do miss this and lilacs from up north. Used to make all kinds of things from it, sharet
|
Originally Posted by ButtermilkMama
We have so much Rhubarb and some goes to waste. I would love your recipes, if you would like to share. Please and Thank You.
Put 3 cups of chopped rhubarb into unbaked pie shell. Beat together 1 cup sugar, 2 Tablespoons flour and 2 eggs. Pour beaten mixture over rhubarb. Bake 400 degrees for about 30 minuts. I also found recipes at http://www.rhubarbinfo.com/recipes |
Originally Posted by DanaNVa
Originally Posted by ButtermilkMama
We have so much Rhubarb and some goes to waste. I would love your recipes, if you would like to share. Please and Thank You.
Put 3 cups of chopped rhubarb into unbaked pie shell. Beat together 1 cup sugar, 2 Tablespoons flour and 2 eggs. Pour beaten mixture over rhubarb. Bake 400 degrees for about 30 minuts. I also found recipes at http://www.rhubarbinfo.com/recipes Edited: Forgot to ask ... do you put a top crust on your pie? |
Originally Posted by dixiechunk
Okay, for all of you out there who are thinking it but too polite to say it...YUK!
Had a distant relative (long dead these many years now) who used to pawn her rhubarb pie off on everyone. I can still feel the gag reflex coming on. Slimy, nasty, icky...might as well make okra pie. |
Oh, no doubt about the fact that this woman may have not been the best cook (although my cousin, her grandson, thought she was the best cook in the world!) and my tastes certainly may have changed but not enough to actually buy rhubarb and cook it myself. If someone said "here try this" I would, but honestly, I don't know a single person in this neck of the woods who makes any rhubarb dishes.
Originally Posted by MinnieKat
Originally Posted by dixiechunk
Okay, for all of you out there who are thinking it but too polite to say it...YUK!
Had a distant relative (long dead these many years now) who used to pawn her rhubarb pie off on everyone. I can still feel the gag reflex coming on. Slimy, nasty, icky...might as well make okra pie. |
No. It has Pennsylvania German roots, and they don't put top crusts on many of their fruit/rhubarb pies.
|
Rhubarb Squares:
9x13 pan crust 1 1/2 cup flour 1/4 cup powdered sugar 3/4 cup butter Mix together until crumbly and pat on the bottom of glass pan.( I use a food processor.) Bake 12 - 15 minutes @ 350 degrees. filling 3 eggs 2 1/4 cups sugar 3/8 cup flour 1 tsp. baking powder 8 cups rhubarb diced Mix together and spoon onto crust. Bake 350 degrees for 50 - 60 min. Let cool slightly before cutting. Serve warm if possible with ice cream or Cool Whip |
All times are GMT -8. The time now is 11:14 PM. |