What is it? Rhubarb

What is it? Rhubarb
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…

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