Posts tagged with rhubarb

Rhubarb Pie From Garden to Slice!

Posted on April 7, 2016 by Leave a comment

Rhubarb plants growing in the garden

Rhubarb plants growing in the garden

From my earliest childhood I have enjoyed rhubarb pie. My mother grew it in her garden and we have grown it in several gardens as our address has changed. Rhubarb is one of the few perennial vegetables and is relatively easy to grow. The stalks are the only part of the rhubarb plant eaten. The leaves are poisonous. To harvest, just pull or cut the stalk away from the crown of the plant and cut the stalk a couple inches away from the leaf.

4 to 6 large stalks make a nice pie

4 to 6 large stalks make a nice pie

There are quite a few ways to make pies with rhubarb as the main ingredient. we are sharing the recipe for a Rhubarb Pie with Tapioca and Orange Zest. We are including instructions for a 4 cup and a 5 cup rhubarb pie. We make the bigger pie if we have a pie pan for the larger pie. This is an easy pie to make.

Rhubarb Pie with Tapioca and Orange Zest

Ingredients for a 4 cup pie:

4 Cups of rhubarb cut in 1/3 to 3/4 inch slices
2 Eggs
1 1/4 Cups of sugar (a little more if you have a sweet tooth)
1/3 Cup plus, 1 TBS of tapioca
1 Two crust package of store bought or homemade pie shells
2 TBS of Orange Zest
1 TBS of Sugar

Rhubarb ready to make a pie

Rhubarb ready to make a pie

Ingredients for a 5 cup pie:

5 Cups of rhubarb cut in 1/3 to 3/4 inch slices
2 Eggs
1 1/2 Cups of sugar (a little more if you have a sweet tooth)
1/2 Cup of tapioca
1 Two crust package of store bought or homemade pie shells
2 TBS, plus one teaspoon of Orange Zest
1 TBS Sugar

Note: There are 3 teaspoons in a Tablespoon

Bottom pie crust and sliced rhubarb ready!

Bottom pie crust and sliced rhubarb ready!

Putting it all together: Preheat your oven to 400 degrees.
1) Place the bottom crust in the pie pan so it is ready to accept the filling.
2) Cut the rhubarb in 1/3 to 3/4 inch slices. The size slices depends a little on the size of the rhubarb stalks, which can vary greatly in size. Cut and measure the exact amount of cups into a medium bowl. Then pour the sliced rhubarb in the bottom of the pie pan and distribute evenly.
3) Grate the orange zest from a fresh orange.
4) In another medium bowl, combine the sugar, tapioca, and orange zest and uniformly mix.
5) Add the two eggs to the mix and blend together completely.
6) Pour the mixture evenly over the rhubarb so it settles in between the rhubarb slices
7) Put on the top crust. We used a lattice crust.
8) Spread the top crust on a flat surface and cut the crust in strips 1/2 to 3/4 inch wide with a butter knife.
9) Alternate the strips one at a time.
10) Lift the alternate strips to place the next strip, as pictured.
11) When your strips are in place sprinkle the sugar over the top of the lattice crust.
12) Place the pie in your preheated oven at 400 degrees. After 15 minutes reduce the heat to 350 degrees and bake for another 30 to 40 minutes for the 4 cup pie and 40 to 50 minutes for the 5 cup pie.

Sugar & Tapioca mixed and orange zest grated

Sugar & Tapioca mixed and orange zest grated

The egg, sugar, tapioca & orange zest is ready to pour over the rhubarb

The egg, sugar, tapioca & orange zest is ready to pour over the rhubarb

Start the lattice by slicing in 1/2 to 3/4 inch strips

Start the lattice by slicing in 1/2 to 3/4 inch strips

Fold the alternate strips back to overlap the next strip

Fold the alternate strips back to overlap the next strip

Ready for the oven!

Ready for the oven!

Just out of the oven!

Just out of the oven!

The tapioca soaks up the moisture!

The tapioca soaks up the moisture!

A nice slice of rhubarb pie!

A nice slice of rhubarb pie!

Rhubarb pie is great with serving additions like vanilla ice cream, whipped cream, a slice of extra sharp cheddar cheese, or any of your other favorite pie toppings!!

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Rhubarb Blueberry Pie

Posted on November 17, 2015 by Leave a comment

Rhubarb Pie - So Good!!

Rhubarb Pie – So Good!!

Rhubarb Blueberry Pie Recipe

(If you just want to make a Rhubarb Pie, substitute the Blueberries for more rhubarb and maybe add a little more sugar.)

Home made or pre-made pie crust. You can do a solid cover pie crust with air holes in the top or we like a lattice crust, which is actually easier to make (if you have a helper to hold the strips while the next strip is laid). With a lattice crust it is easier to tell when it is done.

Standard Pie Pan
3 Cups of rhubarb cut in pieces about ½ inch long.
1 Cup of blueberries
1 ¼ Cups of sugar
¼ Cup of flour
3 Tablespoons of real butter (cut as marked on the butter package)

Large Pie Pan (It seems like large pie pans are becoming more common, which are deeper.
4 Cups of rhubarb cut in pieces about ½ inch long.
1 Cup of blueberries
1 1/3 Cups of sugar
1/3 Cup of flour
4 Tablespoons of real butter (cut as marked on the butter package)

1) Lay out the bottom pie crust in the bottom of the pie pan ready to be filled with the ingredients.
2) Cut the rhubarb in ½ inch pieces, measure, and place one cup at a time evenly in the bottom of the pie pan. Add about a quarter cup of blueberries with each cup of rhubarb.
3) Mix the sugar and flour in a separate bowl. When it is evenly mixed, spread evenly over the top of the rhubarb. It will filter through the fruit.
4) Cut the butter pats and lay them over the top of the rhubarb. You can cut the pats in smaller pieces to make it more evenly spread.
5) Put on the top crust, and “pinch” the edge of the circumference.
6) Bake at 375 degrees for 15 minutes and then reduce the heat to 350 degrees and bake for another 45 minutes. (a little longer for the bigger pie). To check to verify if it is done with a lattice crust, you can look for bubbles in the middle of the pie. (serve warm or cold) and with a thick piece of extra sharp cheddar cheese)

The old fashioned way to check a “covered” pie crust pie is to “Spit it”. Immediately after you take it out of the oven your helper spits on the tip of their finger. When the tip of the finger touches the center of the bottom of the pie it will “spit”. If it spits, it is done. If not, it needs to bake a little longer at 5 minute intervals.

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Growing Rhubarb From Transplants; Not Roots

Posted on August 4, 2015 by Leave a comment

We have had a vegetable garden in six different states. In several gardens we have tried to establish rhubarb plants in our garden. We sourced plants through reputable mail order nurseries. All of our previous purchases of rhubarb plants have been in the form of root divisions.

Healthy Rhubarb Plants

Healthy Rhubarb Plants

Root divisions are made by taking the crown of a mature rhubarb plant and dividing it. This is usually done by a nursery after the plant goes dormant in the fall or early spring. The crown is cut in several pieces with a knife. When the crown is cut, the exposed root tissue is susceptible to being infected with disease organisms, usually a fungus. The nursery prevents infection in storage with fungicides and proper storage techniques including monitoring the temperature and humidity. When the root division is planted in a wet spring or the site has poor drainage, the chances of infection are increased. Most of the time we have been successful establishing our plants, but sometimes we have had difficulty with the plants dying, usually because they became diseased. The disease most likely did not come from the nursery but was exposed at our planting location.

Growing Rhubarb From Transplants; Not Roots

Growing Rhubarb From Transplants; Not Roots

This spring we planted rhubarb plants in a new location. We purchased established potted plants in a 4″ X 4″ pot. I did not remember seeing rhubarb plants offered for sale like this previously, but now I have seen them offered for sale at multiple outlets like Home Depot. The plants are not established from root cuttings, but are probably established by tissue culture. The obvious benefit of this type of plant offering is that there is no exposed open tissue that would be susceptible to infection. When we planted these plants, they established themselves quickly and grew very rapidly. They grew so rapidly that we were able to pick rhubarb eight weeks after planting.

Potted Rhubarb Plants

Potted Rhubarb Plants

The fruits of or labor!! We made a very delicious rhubarb pie. This is very simple to make. Use a home made or pre-made pie crust. Cut 4-5 cups of rhubarb stems (do not use the leaves); 4 cups for a normal pie pan and 5 cups for an extra large pie pan in 1/2 inch slices. Then mix 1 1/4 to 1 1/2 cups of sugar with 1/4 to 1/3 cup of flour. Spread the rhubarb slices in the bottom of the pie pan. Then pour the flour/sugar mixture over the top. Add about 5 butter pats to the top. Then use your top crust to cover the pie. You can use a lattice top or solid cover with vent holes. Bake at 400 degrees for about 50 minutes to an hour, or until you can see the sugar syrup bubbles coming up in the center.

Rhubarb Pie - So Good!!

Rhubarb Pie – So Good!!

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