BEFORE COOKING RHUBARB:
* Remove all traces of the green leaves at the tops of the stalks (the leaves can be toxic).
* Wash or pare away any dirt from the rhubarb stalks. Discard parts that are woody or have not turned red.
STEWED RHUBARB:
* To serve 4, you'll need about 7 to 10 long stalks (as long or longer than average celery stalks).
* Chop rhubarb stalks crosswise into 1-and-1/2-inch chunks to yield 5 - 6 cups and toss in a deep saucepan with about 2-teaspoons of sugar per stalk. Let sit and marinate for an hour or more.
* When ready to cook, add about a cup of water.
* Raise to a boil, stir gently and lower immediately to a simmer.
* Simmer, stirring occasionally until the chunks are falling apart and most of the flesh is thickened, but with visible strings, about 10 to 15 mins.
*Remove from heat. Add more sugar to taste if necessary.
*You can also toss in some halved strawberries while cooking for color and sweetness, adjusting sugar to taste.
* Some people add a dash of cinnamon. Not me.
My grandmom used to make it by cutting the stalks just enough to fit crosswise in a large pot, and tossing the sugar in with the simmer water. The result was long strings in the stewed rhubarb that was like trying to eat spaghetti strands, only slimier! She got a laugh from the kids having fun slurping it! My dad always liked a slice of bread and butter with it to catch up the strands. Stewed rhubarb keeps up to 2 days and freezes well.
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RHUBARB PIE
* Prepare a 9-inch single piecrust and line the pie pan with it.
* PREHEAT oven to 450F.
* Clean and chop rhubarb into 3/4-inch chunks to yield 4 cups.
* In large bowl, combine 1-and-1/2 cups sugar and a rounded 1/3 cups flour (OR dry tapioca or crushed vanilla cookie crumbs).
* Add rhubarb (and some strawberries, if you like) into the dry ingredients and toss very lightly to coat the chunks.
* Arrange coated chunks into the prepared single pie crust; dust over with all of any dry mixture left in the bowl. Dot with butter pats.
* Bake 10 mins and REDUCE TEMP to 325F.
* Bake until bubbly and fragrant and a toothpick inserted in center comes out clean, about 40 to 50 mins or so.
* Let cool slightly before slicing; or, okay to eat cold. Fanastic served warm with vanilla ice cream.
* Some people like a top crust. Not me.