[Red Badger]

Pie Ping!....................

[Bon of Babble]

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.

[BBQToadRibs2]

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.

[Southside_Chicago_Republican]

Yes!

[RushIsMyTeddyBear]

That reminds me that I was going to make a strawberry cobbler.

[moovova]

As long as there’s a scoop of vanilla ice cream on top. And whipped cream...

[hellinahandcart]

It’s ma favorite!

[JOHN ADAMS]

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!

[GingisK]

Now you have me drooling! That would be wonderful right now.

[yefragetuwrabrumuy]

“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.

[cowboyusa]

The best Rhubarb I ever had, was at Mrs. Knot's Restaurant, at Knot's Berry Park.

[Albion Wilde]

Love it!

Strawberry-Rhubarb Pie, from fresh ingredients

Prepare 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.

[sauropod]

Bkmk