logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Holiday/Seasonal Cooking Site

BellaOnline's Holiday/Seasonal Cooking Editor

g

What is it? Rhubarb

Guest Author - Deborah Adams

Rhubarb… the name alone sounds like a weed but this unique tart tasting vegetable is a favorite in pies and other desserts. Grown mostly in Northern cooler climates rhubarb can be grown in other areas with care. While the stalks are edible the leaves are actually poisonous and not to be eaten so caution is urged when growing this vegetable. Make sure people, pets and livestock will not accidentally ingest the leaves from this vegetable.
Rhubarb has a very sour taste when raw… much like a green apple but when cooked down with sugar and other ingredients makes a great tart dessert similar to cherries in tartness. Some people report enjoying rhubarb raw with salt of sugar but most enjoy it cooked. Strawberries are frequently combined with rhubarb in desserts. Below you'll find a delicious recipe for rhubarb and strawberry pie that you can try if you want to try rhubarb. You never know you might find a favorite in this surprising vegetable!!! I hope you try new things once in a while because then you'll open yourself up to great new tastes and culinary journeys and that is what the spice of life is all about. Happy Cooking!

Rhubarb Strawberry Pie

1 c. sugar
1/2 c. strawberry preserves
2 Tbsps. lemon juice
1 pint strawberries, quartered
1 (1 lb) bag sliced frozen rhubarb, thawed and well-drained (or 4 cups fresh)
1/4 c. dry tapioca
1 double crust pie crust
1 Tbsp. milk
2 tsps. sugar

Combine sugar, preserves and lemon juice.
Add strawberries, rhubarb and tapioca.
Set aside for 10 minutes.
Adjust oven rack to lower 1/3 of oven.
Preheat oven to 400º F.
Prepare bottom crust in pie plate.
Pour in the prepared fruit filling.
Top with lattice crust-top.
Brush with milk and sprinkle with sugar.
Place on foil-lined baking sheet.
Bake 55 minutes or until filling is bubbling and crust is brown. (You may need to cover the edges of the crust with foil paper part way through to prevent the crust edges from burning.)
Remove to wire rack and cool until ready to serve.


For more information on rhubarb check out the links below…
http://ag.arizona.edu/gardening/news/articles/10.27.html

This site needs an editor - click to learn more!

Add What+is+it%3F+Rhubarb to Twitter Add What+is+it%3F+Rhubarb to Facebook Add What+is+it%3F+Rhubarb to MySpace Add What+is+it%3F+Rhubarb to Del.icio.us Digg What+is+it%3F+Rhubarb Add What+is+it%3F+Rhubarb to Yahoo My Web Add What+is+it%3F+Rhubarb to Google Bookmarks Add What+is+it%3F+Rhubarb to Stumbleupon Add What+is+it%3F+Rhubarb to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Holiday/Seasonal Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
Sour-Cream Chocolate Cake

Pumpkin Ricotta Cheesecake

Breakfast Casserole Recipes

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor