I’ve never grown rhubarb, but after this week I’m totally inspired to grow my own next year…last weekend I was given about 10 lbs of rhubarb from a neighbor…and since I’m not one to waste anything I wanted to see if I could use it up before it went limp.
I’ve actually never liked rhubarb, at least I didn’t think I liked it. I remember as a kid my brother loved rhubarb pie but I thought it was disgusting. Of course as we get older we learn to like things we hated as a kid but for some reason I always steered clear cause I just remember not liking it.
So I’ve got this big bag of rhubarb…hmmmmmm. A few months ago my husband bought me this great cookbook from a book store in Walla Walla, “The Produce Bible” by Leanne Kitchen. Every time I open it I discover a great new seasonal recipe…it’s divided up into 4 categories; fruit, vegetables, herbs and nuts. So as I’m flipping through I come across “Rhubarb” and then Rhubarb and Ginger Jam. I love making jam. Especially the kind that doesn’t require peeling or pitting of fruit. So easy. If you can boil water you can make jam! I even canned it so it would keep longer on the shelf but if you don’t want to can it you could just keep it in the fridge for several months, if it lasts that long.
So enough with the sweets, I wanted to make something savory. I remembered last spring when rhubarb was in season I made an Indian type stew with dal, sweet potatoes and rhubarb. After digging around my recipe files I found it, from one of my favorite recipe bloggers and contributor to Whole Living, Sarah Britton…here’s the recipe. Check out her blog, My New Roots, I’ve tried several of her recipes which are always creative, healthy and bright. And of course delicious!
Right now we have out of town visitors staying with us so fortunately we’ve had help eating all this food! But I still had a bunch more…what else? Well, I remembered that my brother loves rhubarb pie so I decided what the hell, I’ll make a pie. I don’t think I’ve ever made a pie from scratch in this house, so that’s at least 7 years. I generally do fruit crisps in the summer-much easier. Even though my brother lives in California and wouldn’t be able to even taste my first rhubarb pie he did give me the inspiration to make one. And I’ll have to say it was damn good!!! Where have I been? For years I’ve missed out on this slightly tart but not too sweet heavenly piece of pie! I watched a few videos and read a few articles on pie crust just to refresh my memory. I’m not a big “free-style” cook, I like using recipes but I do like to reference 2-3 of the same recipe and then just come up with my own variation, but still with a bit of a guide. So between Martha Stewart, Heidi Swanson and google search I came up with my own filling and it turned out great…8 cups of rhubarb, one apple, 1 1/3 c sugar, 1/2 c flour, pinch of cinnamon and zest from one lemon…the key was to put about 1/4 of the flour/sugar mix on top of the bottom crust, then pile on your fruit, then pile on the rest of the flour/sugar mixture but don’t mix it in. Cover with top crust then bake on lower rack at 400º for 15 mins then move to middle rack and bake at 350º for another 50 mins. The idea is to caramelize the bottom with the sugar so you don’t get a soggy crust, worked like a charm. 
I’ve got a few ziplock’s of frozen peaches from last summer I need to use so next up is peach pie, mmmmmm, nothing says summer like a fruit (or vegetable) pie.
Cheers!
