Comments on: In Season: Rhubarb

By: Donna Larsen

Donna Larsen — Fri, 15 May 2009 14:35:43 +0000

Barbara Webb! I have a fiance growing a patch now and will be required to come up with things to do with all of this once it comes to! Help, share your recipes please!Thanks! cleo_larsen@yahoo.com

By: Ivy

Ivy — Thu, 14 May 2009 23:49:58 +0000

Strawberry Rhubarb Cobbler cooked in the dutch oven is the all time fav. camping dish for our family– serve with ice cream and you will think you have gone to heaven!

By: Pat

Pat — Thu, 14 May 2009 22:41:02 +0000

Barbara Webb, I would like to receive some recipes. Please email me at mohmama3@yahoo.com if you would. Thank you.

By: Chau Tu

Chau Tu — Thu, 14 May 2009 15:20:51 +0000

Barbara Webb, I would like to receive some recipes. Please email me at chaucool8@yahoo.com if you would. Thank you.

By: laura

laura — Thu, 14 May 2009 14:03:01 +0000

Mary, here’s the rhubarb pie recipe I think you are looking for:

Peoria Rhubarb Cream Pie

1 (9-inch) unbaked pie crust

Filling:

3 to 4 cups of rhubarb, cut up

1 cup of sugar

1/3 cup flour plus 1 tablespoon

1/8 teaspoon salt

2 eggs beaten in a measuring cup

3/4 cup milk (OR enough milk to add to beaten eggs to make 1 cup of liquid)

Crumb topping:

1 cup Flour

2/3 cup sugar

1/2 cup butter, softened

DIRECTIONS: Sprinkle 1 tablespoon flour in the bottom of the pie crust. Evenly spread cut up rhubarb in pie crust. Mix the sugar, 1/3 cup flour, salt and 1 cup egg/milk mixture together. Bake (without topping) at 375 degrees for 15 minutes. Combine topping ingredients until crumbly. Pour over warm rhubarb filling and then bake at 350 degrees for another 40 to 45 minutes more or until pie tests done. Makes 8 slices.

By: Jill

Jill — Thu, 14 May 2009 13:42:40 +0000

Anyone have any savory ideas for rhubarb?

By: Frankie

Frankie — Thu, 14 May 2009 13:15:14 +0000

If you see slugs eating your rhubarb, place foil around the base. Slugs hate foil.
Rhubarb straight from the garden in the cools morning is best, on hand with some splenda blend (use to be sugar) and dip, bite, dip, bite….mm mmm good.

By: Kristine Brabson

Kristine Brabson — Thu, 14 May 2009 12:31:29 +0000

Thanks for the heads up on the photo! It was a mislabeled stock image. We’re looking for a better one. And great preparation ideas, everyone.

By: Kat

Kat — Thu, 14 May 2009 08:58:06 +0000

That’s not rhubarb in the photo. That’s red chard. Rhubarb has much larger leaves, and isn’t quite as red-veined.

By: Pat Buckmaster

Pat Buckmaster — Thu, 14 May 2009 03:35:27 +0000

When I visited Ireland, we often found Rhubard Yogurt at our breakfast buffet. It was delicious but I have never seen it in the US.