Living up in the northern NH, my seasons are delayed. I can still look at the front window at snow in the ravines of the Northern Presidentials. The first green thing that I can eat out of the garden are Egyptian walking onion greens (sort of like scallions), the next is rhubarb. I normally cook pretty simple but over the years I finally perfected my pie crust recipe and always make a double batch around the Christmas holiday's and I freeze one until the rhubarb is ready. Today was the day and I cooked up a messy but delicious rhubarb pie. Not sure why, but the crust from the freezer is always better. Definitely not a diet food but a nice start to the growing season.
Rhubarb Pie Season
- Thread starter peakbagger
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I’ve been looking at my 3 patches of rhubarb. I usually harvest in June, but I’d love to have a pie, lol.
Too late
The filling is pretty basic, 4 cups fresh rhubarb, 1- 1/3 cup sugar and 6 tablespoons of flour. The crust is mostly technique although substituting sour creme for water substantially reduces gluten development (leading to a crispier crust).
Its a messy pie, the filling really does not set so when a piece is taken out the filling flows to the cut. Still tastes great.
My wife makes a killer raspberry rhubarb jalapeno jam, all three ingredients from our property.
My plants were planted sometime in the 1800
We have been here 50 years and every year we
get a fantastic amount of Rhubard, Rhubard strawberry pies
Rhubarb crisp and a large amount chopped and frozen for the winter
Stewed with custard. A real treat in the middle of winter
We have been here 50 years and every year we
get a fantastic amount of Rhubard, Rhubard strawberry pies
Rhubarb crisp and a large amount chopped and frozen for the winter
Stewed with custard. A real treat in the middle of winter
I got mine from my mom years ago and planted it in poor soil and it didnt do much. When I set up a garden I got a couple of loads of overwintered cow manure and dumped it in a low corner. I moved the rhubarb over to that spot and I get a healthy crop every year and expect I could split up the clumps and get far more than I use.
I used to see it all the time near old farm sites where the old buildings are long gone.
I used to see it all the time near old farm sites where the old buildings are long gone.
Sorry for the delay with the recipe, here it is! Wife made a batch yesterday, it is so good.
4-5 cups raspberries
4-5 cups Rhubarb
6-10 habaneros, halved (adjust to your liking)
1 cup unsweetened apple juice or white grape juice
6 cups sugar
6 tbls pectin powder
Combine everything except the sugar in a large pot and cook over medium high heat. Stir and mash the fruit (immersion blender works well here). Cook about 5-10 minutes. Add sugar all at once and stir. Be sure that all sugar dissolves. Stir constantly to 220 degrees or use the jam test (find online)
Ladle into sterile jars and process in water bath.
Makes about 8 half pints.
4-5 cups raspberries
4-5 cups Rhubarb
6-10 habaneros, halved (adjust to your liking)
1 cup unsweetened apple juice or white grape juice
6 cups sugar
6 tbls pectin powder
Combine everything except the sugar in a large pot and cook over medium high heat. Stir and mash the fruit (immersion blender works well here). Cook about 5-10 minutes. Add sugar all at once and stir. Be sure that all sugar dissolves. Stir constantly to 220 degrees or use the jam test (find online)
Ladle into sterile jars and process in water bath.
Makes about 8 half pints.
