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It's our favorite time of year---RHUBARB TIME.
This was a post from five years ago of our Family's favorite pie/tart recipe and adapted from my Danish grandmother's.
One of the first fresh fruits to ripen in the upper Midwest is Rhubarb. Tart and tangy it is one of our favorites. This recipe includes some quick tips and variations.
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| oldnewgreenredo |
We have two Rhubarb plants and they were huge, below is a photo from May12th I think, and they are 4 times as large now.
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| oldnewgreenredo |
I always pick the biggest and reddest stalks for pie. The leaves immediately go to the compost pile. A wonderful compliment to the Rhubarb are Strawberries, which are plentiful and reasonable right now.
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| oldnewgreenredo |
So, I just had to make some Strawberry/Rhubarb pie. At this point this recipe is mine or one learned long ago and from memory.
Sandi’s Strawberry Rhubarb Pie or Tart
Fills 2-8” pre-made pie crusts or one very large tart pan. (I allow thawing time for the pre-made pie crusts) A cookie crust adds some extra flavor in a tart. (I'll use a lemon/vanilla cookie recipe for tarts.)
Mix:
8 cups of diced rhubarb
2 cups sugar or sweetner
½ tsp of salt
Stir in large microwaveable bowl. Cook on high for 4 min, and stir and then another 4 min on high. ( Pre-cooking the rhubarb gives a warm solution for the corn starch to dissolve and helps to shorten baking time).
Add:
4 cups of sliced cleaned strawberries
2 tsp of vanilla or more-this is what makes it Danish!
Stir together into rhubarb
Here you can add 2 tsp of vanilla if you wish, we always do.
Make a mixture of
2 TBSP of cornstarch or thickener of your choice
½ tsp nutmeg
1 TBSP of cinnamon (we love cinnamon)
Stir into warm fruit until well mixed-
Split into pie shells or tart pan.
Mix 2 cups of rolled oats (Not quick-cook) in bowl or chopper
1/2 cup of sugar
1/2 cup of flour
5 TBSP of cold oleo/butter
1 tsp cinnamon
(you could add chopped almonds to this also)
Pulse in chopper or mix with a pastry cutter in bowl, until well mixed and crumbly.
Spread over fruit
Bake 1 hour to 1 hour 15 min at 350 degrees.
Serve with icecream/whip cream/ or cool whip.
Delicious warm or cold!
As a girl when I stayed a summer in Denmark, we had rhubarb and strawberry treats all through the summer. Also, rhubarb pudding with fresh scraped vanilla bean was my favorite and of course drowned in rich cold cream. I will have to make that next!
I'll be sharing at these fine parties:
Thank you for your cooperation,
Sandi
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That sounds delicious -- and the perfect season!
ReplyDeleteThanks, Jeanie, and it is!!! Hugs, Sandi
DeleteSandi,
ReplyDeleteLooks delicious!! Thanks so much for stopping by!! I am go glad that you enjoyed seeing Nelson Crest decked out in her Patriotic finery!! I hope you are having a good week!!
Hugs,
Deb
It is nummy, thanks for stopping by!
DeleteIt's been decades since I had rhubarb but I love it. Your recipe looks so delicious!
ReplyDeleteHi, Carol. It really is and so easy!
DeleteMy favorite pie 🥧 is Strawberry Rhubarb pie...Dawn the Bohemian
ReplyDeleteI'm sure Rhubarb is a bit rare in AZ...but it is SOoooo Good!
DeleteIt sounds so so yummy... It's such a pity that Rhubarb doesn't grow in Northern Italy!
ReplyDeleteAnyway, I'm preserving this recipe of yours, dear Sandi, maybe one day I manage to find it in a market!
Have a lovely month of July
X Daniela @ ~ My little old world ~ (Dany)
You could try some in where there is shade half the day---and then cut back in your fall to make it dormant! It' is the very earliest fruit in the spring season! Hugs, Sandi
DeleteSandi,
ReplyDeleteLooks delicious!! Thanks so much for stopping by!! I hope you had a great July 4th holiday!
Hugs,
Deb
YES, we did, Debbie...but we hunkered down inside and of course I made the pie....it's a great keeper. I actually like it as a torte with graham cracker crust as a switch. Thanks for stopping by! Sandi
DeleteI have never had rhubarb! I need to try your pie recipe, thanks Sandi!
ReplyDeleteJenna
Jenna, It's very easy to grow, try a farmers market in May, June!
DeleteSandi, this looks delicious! I don’t ever see rhubarb in the grocers down here.
ReplyDeleteHi, Pam, do try a farmer's market in early spring by you!
DeleteDuring the war - that's WW2 not the First Great Experience - rhubarb was one of the few foodstuffs that was neither rationed nor in short supply. Needless to say, as one of WS's whining schoolboys, I decided it was rubbish. Only food that was rare was worth having. I often asked for shop-bought bread as a relief from the bread my mother laboriously baked week after week. Now I can take rhubarb or leave it. You could say I am gradually shedding preferences developed during those momentous times. If I live another 87 years I may find myself reconciled to (ugh) courgettes. Even cucumber. Second thoughts: nah, it would take centuries.
ReplyDeleteYou're too funny, my dad refuses to eat lamb/mutton since living on it for 4 years in Australia during the WW2, too. I can understand having to eat something you don't really like, but still have to eat. Thanks, for stoppign by, Sandi
DeleteHi Sandi. YUM! that looks so pretty and good. My grandmother used to grow rhubarb and I remember the leaves were huge..xxoJudy
ReplyDeleteThe leaves are gorgeous...just needs room and water...I think I may have one more cutting if it would cool off a bit. Thanks for stopping by, Judy!
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