Rhubarb 3 Ways (Beyond Cake)

 

Help Me, BHG: How Can I Use Rhubarb Beyond Pies?

Video taken from the channel: Better Homes and Gardens


 

{Dessert Recipe} Strawberry Rhubarb Pie Recipe by CookingForBimbos.com

Video taken from the channel: Everyday Gourmet With Blakely


 

Strawberry Rhubarb Pie

Video taken from the channel: Anne’s Family Recipe


 

Strawberry Rhubarb Jam

Video taken from the channel: TatyanasEverydayFood


 

Rhubarb Struesel Pie

Video taken from the channel: melcancook


 

The best HOMEMADE RHUBARB PIE!

Video taken from the channel: Weekend at the Cottage


 

Strawberry and Rhubarb Pie Gluten & Sugar Free || Keto Rhubarb Recipes

Video taken from the channel: Ginger’s Keto In The UK


5 cups (roughly 1 1/4 pounds) fresh rhubarb, chopped 1 cup unrefined sugar such as turbinado Zest of one lemon, cut into wide strips with a vegetable peeler 1/4 cup loosely packed fresh herb leaves such as mint, basil and lemon verbena 1 cup freshly squeezed Meyer lemon juice 2 cups sparkling water. Cut 3/4 lb. rhubarb into 1/2-inch pieces. Pour the brine over the rhubarb. Let sit for 30 minutes, then drain. Drink It.

In a saucepan, combine 1 cup water and 1 cup sugar with 3 cups chopped rhubarb and bring to a boil. Cook until the rhubarb has released its color. Strain and let cool.

But uses for rhubarb go way beyond pie. Because rhubarb stalks are 95 percent water, they stew down quickly. A pot of chopped rhubarb with only a spoonful of water and a sprinkle of sugar will. Sure, rhubarb pie and crisp are delicious, but there is so much more you can do with these crispy, sour stalks that goes way beyond the pie dish. From savory to sweet, the options are endless.

Here are 5 ideas for using a bumper crop of rhubar. Place 3 medium stalks rhubarb, finely chopped, into 4-cup measuring cup. In 2-quart saucepan, combine 1 cup distilled white vinegar, 1 cinnamon stick, 1/4 cup sugar, and 1. Rhubarb is famous for producing too well, which is not a problem if you store the excess in a variety of ways.

Rhubarb can be frozen, canned, or dried. Sugar is a major ingredient in most rhubarb recipes, but a few preservation methods require no sugar, such as drying small pieces to use in tea or freezing the juice to use as a lemon juice. Of course, I love a good strawberry rhubarb pie these days. But my mom’s rhubarb custard pie will always be my favorite. And I hope it becomes a favorite of yours too.

The custardy base cuts some of the sweetness that you find in most rhubarb pie recipes. The overall pie is light and creamy with just enough of that tart goodness shining. Drizzle chopped rhubarb with honey or maple syrup and bake to a roasted perfection – this way, you bring out the natural sweetness of the rhubarb without putting it in a dessert pie. Add the roasted rhubarb pieces to a salad full of bitter greens (arugula or.

Learn everything you need to know about rhubarb from the basics to how to grow it and cook with it. Plus get top-rated recipes that go way beyond pie (but we’ve got pie too). If you’ve got questions about rhubarb, we’ve go answers.

Here’s what. Sure, there was strawberry rhubarb pie, a deep-dish rhubarb crisp, and even shortcakes using sweet, softened chunks of the beautiful spring stalk. But so often, the imagination ends there with rhubarb which is too bad because there are so many wonderful ways to use it, sweet or savory.

List of related literature:

Bake the pie at 425 degrees for 15 minutes, then at 325 degrees for about half an hour longer—or until the rhubarb is soft, the custard set and the pastry golden.

“Food That Really Schmecks” by Edna Staebler, Bevvy Martin
from Food That Really Schmecks
by Edna Staebler, Bevvy Martin
Wilfrid Laurier University Press, 2006

6 For the rhubarb compôte, wash, trim and slice the rhubarb.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

TO MAKE THE COMPOTE: Trim the rhubarb and cut the stalks into eight pieces, each about 4 inches long.

“The Little Paris Kitchen: 120 Simple But Classic French Recipes” by Rachel Khoo
from The Little Paris Kitchen: 120 Simple But Classic French Recipes
by Rachel Khoo
Chronicle Books LLC, 2013

Slice the rhubarb into ¼-inch-thick slices, cutting at a 45° angle.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Recipe for Success D Because of the red color, rhubarb makes an attractive lattice-top pie.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

This rhubarb is made into pie and other treats.

“Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia” by Christopher Martin Cumo
from Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia
by Christopher Martin Cumo
ABC-CLIO, 2013

Ingredients for tart: 12-ozjar of sweet orange marmalade; 6 apples of around ½ lb each; ½ cup sugar; ½ tsp ground cinnamon; ¼ tsp ground ginger; 2 tbsp butter; prepared pastry crusts for a double-crust pie.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Look for rhubarb with deep-red stalks, as they make the best-looking pie.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

To prepare rhubarb: Cut about 4 pounds of red-stalk rhubarb into half-inch pieces.

“The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best” by Georgia Varozza
from The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best
by Georgia Varozza
Harvest House Publishers, 2013

Pieces of young rhubarb with sugar, between a double crust of pastry, sugared on top (brush it with egg white first to hold the sugar).

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
UNP Bison Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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21 comments

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  • Thanks so much for the recipe i made this pie last night its soo good the pie bread is spongi like a pancake and it doesnt break down when you serve absolutely delicious def recommendation

  • City of Sumner Washington State official Strawberry-Red Rhubarb Pie Festival each July Oak Hills Vegetable Farms Strawberry-Red Rhubarb shortcake too! Shàlom����

  • Oh my gosh, this is awesome! My grandmother used to make rhubarb pie for me from her garden. I never thought I would see that again! Thank you dear Ginger!

  • Yum looks delicious i am making this soon i never had jam before it is difficuit to find rhubarb in Singapore my local grocery stores in Singapore doesnt have it will make it without rhubarb wlll make this with few subs drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • Rhubarb pie is Special, with a capital S. It’s sweet and tart at the same time. My friend thinks it’s also special because just a bite can bring a happy tear as you’re transported back to the carefree summer days of childhood. Yes, it’s my friend that tears up, not me… 😉

  • I love watching this channel all the time, I’m trying to make my channel somewhat like this and hope it can grow like yours someday, maybe you could all check it out? ����

  • I have 3 big patches of green rhubarb. Most everyone has green rhubarb around here. That’s what I grew up on. We used to pick it as kids and our mom would give us a Dixie Cup with some sugar in it..lol It’s also almost against the law to put strawberries in rhubarb pie..lol We make pies, sweet breads, bars, and you name it, with just straight rhubarb. Mine is never too sour either. I guess we just put extra sugar..Lol Oh, do you remember where you found your big flour containers? I can only find those kind that you can scrape the measuring cup, in 5 lb capacity, but I buy 25 lbs at a time, so I’d love to know if you remember. Hope you’re having a great Memorial Day Weekend!! You have pie, �� which is always a great start! Lol ������������

  • I love that you do a walkthrough for everything, and not skip ahead to already chopped fruit! I have never handled rhubarb before. There’s always some special way to chop up produce and what you discard/keep, so thank you for your tutorials and being so detailed. ❤️

  • OMG, is all I can say. I used my butter crust recipe and your filling with my rhubarb straight from our garden and it is amazing. I am subscribing to your channel. 5 stars for you, your video and the recipe.

  • I love rhubarb Jam. I was born in a place were rhubarb was pretty common now I live in a hotter city and we don’t have rhubarb. My aunt still makes jam and everytime she comes to visit she bring us a big jar lol we have to fight over who eats the last bits of jam

  • Hi there. �� new friend here. Strawberry Rhubarb pie is probably my favorite pie of all time. Man I haven’t had it in FOReVER. My grandmother and Mom use to make it every summer when I was grooming up. I’m not really sure if they made their own pie crust though. Your recipe literally looks like heaven right now lol. When you cut into that piece ��.. great tutorial as well. Looking forward to getting to know your channel. Have a great day

  • Thank you!
    It would be great if you would try the recipe and let me know how it turned out!
    I love to know my viewers feedback!
    Cheers!

  • That pie looks delicious. I have never had strawberries and rhubarb together. I was raised on apple and rhubarb pies and it’s my absolute favourite. I cook apples and rhubarb together whenever it’s in season and use it for everything. It’s super good with natural yoghurt and I also make turnovers with it. My grandchildren love it as much as I do. I will have to try it with strawberries too, I might get a new favourite pie flavour.

  • I haven’t seen fresh rhubarb at the grocery stores around here, but I’ll definitely keep an eye out now after watching your recipe. By the way, great concert last night, you guys rocked it!

  • I’m going to have to keep a list of adjectives nearby whenever I respond to one of your videos, because after awhile “mouth-watering” is going to be a cliche. This crust looks York Fair prize-worthy.

  • Rhubarb Is by far my most favourite pie, I have tried it with other fruit, but I love the tartness of rhubarb…. You pie looked good

  • Oh my gosh, Strawberry Rhubarb pie is one of my FAVORITES!!! Thanks for sharing your recipe, Anne!
    I’ve never used coconut oil in a pie crust; I bet it adds nice flavor.

  • I am going to have to try rhubarb. Your description of what it is has me wanting to try this pie. Wonderful pie dough you made. Looks scrumptious. Enjoy your weekend.

  • So why was it okay for someone to one day say hey let’s rip this weird red stalk thing from the ground and make pie out of it! Why not carrot pie? Or celery pie? Why rhubarb pie? I heard it’s sour but Is it also sweet?

  • Oh Anne, looks delicious! When I was in high school we had classes for home economics, we made this pie. Out teacher taught us how to make a lattice pie crust for the top. It was beautiful. Strawberry Rubarb pie. Yum! Thanks for the memories! ��

  • Yes this would be delicious with fresh peaches! Maybe throw in some blueberries in there too? I’ve actually started a cookbook. It will probably start off as an ebook. Thank you for commenting!