Posted on 06/09/2023 6:51:34 AM PDT by Red Badger
(Last Updated On: June 6, 2023)
NATIONAL STRAWBERRY RHUBARB PIE DAY | JUNE 9
On June 9th of each year, National Strawberry Rhubarb Pie Day recognizes a delicious and seasonal pie. A tart vegetable, rhubarb is often paired with sweet fruits making for a pleasing dessert.
#StrawberryRhubarbPieDay
Around the country, rhubarb is a perennial favorite for home gardens. One of the first fruits of their labors, gardeners begin to harvest rhubarb in the middle of May and early June, and it finds its way into desserts and preserves. Since it takes on the flavor of the fruit or vegetable it is paired with, it is an excellent complement to many recipes.
Not only is rhubarb known for making deliciously baked goods and satisfying the hankering for something from the garden early in the season, but it also has many other qualities. Rub a cut stalk of rhubarb over a burnt skillet and let the high oleic acid content do the work. It’s been a primary ingredient in many cleansers for over 100 years.
Rhubarb is so high in oxalic acid, in fact, the leaves are toxic to humans. The stalks, however, are a consumable, rich, and healthful source of oxalic acid. The benefits of enjoying rhubarb could help reduce blood pressure, increase your body’s ability to burn fat, and generate brain myelin. Now, that’s a reason to celebrate National Strawberry Rhubarb Pie Day!
HOW TO OBSERVE STRAWBERRY RHUBARB PIE DAY
Harvest that rhubarb and pick some strawberries. It’s time to make pie! Break out your favorite recipes or try this one out:
Strawberry Rhubarb Pie
Use #StrawberryRhubarbPieDay to post on social media.
NATIONAL STRAWBERRY RHUBARB PIE DAY HISTORY
National Day Calendar continues researching the origins of this pie holiday. While we do, explore these other pastry days. Did you know there’s at least one pie day every month of the year? It’s true!
Cherry Tart Day
Apple Turnover Day
Pecan Pie Day
Peach Pie Day
Cherry Turnovers Day
Pie Ping!....................
WoW!
One of my favorites. My grandmother made either straight-up stewed rhubarb or rhubarb pie (rhubarb from her garden).
I decided to add strawberries when I started making rhubarb pie and prefer it that way, as does my family.
We must have had 2 dozen rhubarb plants in our backyard growing up. When the rhubarb hit, it was pie, jam, crumble, and my grandpa made a rhubarb wine. Miss those days.
Yes!
I’ve always preferred straight rhubarb pie, without the strawberries. In fact, I’d have to say that’s my favorite pie of all, especially still warm with some vanilla ice cream.
I have 8 but 7 of them are just a year old and not really producing yet, the eighth was huge, lots of strawberry rhubarb and jam out of that. In two years we’ll have an amazing crop.
That reminds me that I was going to make a strawberry cobbler.
You’ll have rhubarb coming out your ears!.................
As long as there’s a scoop of vanilla ice cream on top. And whipped cream...
.....and a Cream Soda to wash it down...................
It’s ma favorite!
I’ve forwarded this announcement to my wife and one of my daughters to make sure they’re up to date on the news. Thank you for posting!
Yes! Strawberry rhubarb pie is an abomination! Straight rhubarb is the only way to make pie.
Now you have me drooling! That would be wonderful right now.
Oh, I don’t care if other people make it. They can mix cranberries with their rhubarb for all I care, as long as I don’t have to eat the stuff.
“Rhubarb is just celery with high blood pressure”
Low carb rhubarb mash. No pie crust, and use Allulose (a fractional, zero carb sugar, not a sugar alcohol) instead of sugar. You can pour the mash over low carb vanilla ice cream, or use it as a spread over low carb bread.
Strawberry-Rhubarb Pie, from fresh ingredientsPrepare a pie crust and set aside. Okay to use a single bottom crust, or add a lattice top crust.
Preheat oven to 350.
Wash and pat dry five or six large, very red stalks of fresh rhubarb.
Cut off any solidly white parts, and all traces of the green leaf (it's toxic).Cut stalks into 1 x 1-inch chunks to make about 3 to 3-1/2 cups. Dump into a mixing bowl.
Wash, pat dry and hull a half-pint to a pint of fresh strawberries.
Use 1-inch or less whole berries; halve or quarter larger berries. (Yield 3/4 to 1 cup).
Stir berries into rhubarb.Whisk together in a small bowl 1 T(ablespoon) cornstarch, 2 T white flour and 1/2 cup white sugar. Sprinkle over fruit mixture and toss gently.
Spoon into the pie crust. Dot with bits of real butter.
Add lattice top if desired.
Bake at 350 until a toothpick in center comes out clean; about an hour.Cool slightly on a rack before slicing.
Serve warm with vanilla ice cream, or room temp with whipped cream.NOTE: When you take the pie out of the oven the first time you make it, pick out a little of the filling and taste it. If it's not sweet enough to your taste, sprinkle the top of the hot pie with additional sanding sugar or table sugar and adjust your recipe for next time.
You can also adjust (lower) the proportion of berries, to make sure you do not overwhelm that tangy fresh rhubarb taste that's only available for a short time each spring.
My grandmom grew up on a farm. She used to make “a pot o‘ rhubawb”, only with sugar. It had the consistency of applesauce.
She left the stalks as long as would fit in a wide cooking pot. While my genteel dad used a slice of bread to help guide spoonfuls of the sauce to his mouth, we kids had fun wrangling the stringy glop onto a spoon and sucking up the long strands.
What are grandmoms for, but the kind of fun your mom would resent cleaning up after?
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