The Handsome Husband came home with a 20 pound box of free rhubarb the last night. His co-worker Farmer Ted had given it to him. Ted knows I’m all into gardening and growing food and thought I’d like to have a box. Yipeee. Now what? What on earth am I supposed to do with 20 pounds of rhubarb? Anyone? Anyone?
The only thing I could think to do was make a strawberry rhubarb pie. So that’s what I did.
Recipe: How to Make a Strawberry Rhubarb Pie
Ingredients
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water
3 cups strawberries {cut in half if they are large}
2 cups rhubarb {sliced thin}
1 1/3 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter {sliced thin}
1 egg
Instructions
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Roll out 1 crust and line a pie plate with it.
Combine filling ingredients in a large bowl and toss to coat. Pour filling into crust lined pie plate and add second {flattened} crust. Crimp edges of pie crust together and brush with egg wash.
Pace on a lined cookie sheet and bake at 375 degrees for 50 minutes or until juices are bubbling.
Cool. Serve with a scoop of homemade vanilla ice cream or whipping cream.
Notes
FYI: I still have 19+ pounds of rhubarb left.
So if anyone has any outstanding rhubarb recipes they’d like to share, I’d really appreciate it. Otherwise the poor Handsome Husband will be eating strawberry rhubarb pie for breakfast, lunch and dinner for the next week {or two}.
For more rustic pie recipes, be sure and check out Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Jennifer Jo says
So jealous! That’s gorgeous rhubarb.
Check out “rhubarb” in my recipe index by ingredient. I especially recommend the rhubarb cake, rhubarb cream pie, roasted rhubarb, and the rhubarb crunch. It also freezes very well.
Mavis says
I love you. Thanks!
Sue Vermeulen says
It’s so easy to freeze rhubarb! Just chop it up and put in freezer bags. I usually measure out what I need for a crisp or muffins and put that much in a bag with a label on it. You can enjoy it year-round!
Mavis says
Interesting. Thanks Sue. If I can’t use it all up I’ll freeze it.
Krista says
I’ve got a couple jam recipes if you’re interested. Rhubarb-Cinnamon, Rhubarb Raspberry Cardamom, Strawberry Rhubarb Apple, Blueberry Strawberry Rhubarb.
Mavis says
Can I have the rhubarb cinnamon jam recipe? Pretty Please?
Krista says
Rhubarb-Cinnamon Jam (adapted from Sure Jell recipe)
4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb…about 5 lg stalks, 6 c chopped)
1 cup water
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 T lemon juice
1 t ground cinnamon
*red food coloring (optional…see note at bottom)
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
CHOP rhubarb in medium dice. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
STIR pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar & cinnamon. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*Add a few drops of red food coloring after you remove jam from heat and skim off any foam with metal spoon.
makes 5 12 oz jars or 7.5 8 oz jars
Holly says
I found a couple of great recipes for rhubarb wine. It was fairly easy and delicious. If I remember it takes about 10 pounds.
Amanda M. says
My favorite place to go for recipes is The Pioneer Woman’s website called “Tasty Kitchen” It is an awesome site where people leave recipes they have tried and like. Im sure if you go to the site you will find all sorts of awesome rhubarb recipes! Let us know what you try and like!
Practical Parsimony says
Why not can or freeze it? I love rhubarb pie without any additional fruit. It is like a lemonade pie because of the sweet/tart mixture.
Lee says
I always freeze it so I can have it year around. I blanch and cold shock it before putting it in ziploc bags to freeze.
I have a recipe for a rhubarb punch from Betty Crocker. You basically cook the rhubarb in a little water and a lot of sugar until it turn to mush. Then you strain out all the pulp and discard so you are left with a rhubarb syrup. Then you mix with ginger ale.
Sarah says
Rhubarb jam, yummy! But just rhubarb and pie with just rhubarb too. I love the stuff.
A Happy Mom says
Ravishing rhubarb Mavis!! you lucky lady! Rhubarb Upside Down Cake is a favorite with this family of 6! And it is a snap to throw together!
NADINE TAYLOR says
Would you share your Rhubarb Upside Down Cake?
Brenda says
http://fastpaleo.com/sexy-rhubarb/
jadell says
I am pretty sure you can freeze rhubarb. Cut into bite size pieces and stick into a freezer bag. That way you can enjoy it all winter and not just for the next week or so. 🙂
Michelle says
I always freeze some and use it all year long. I mix it with whatever berries we happen to have on hand with a little sugar and some flour and make a pie. I have also mixed it with a box of jello and berries for a pie. Rhubarb bread is good too.
JenniferM says
So glad to see this and all the comments! Our new home has 2 plants in the garden! How long is it good to harvest? I was thinking Raspberry -rhubarb jelly….Hmmmm 🙂
Tiffany Kerns says
I love making rhubarb sauce to put on oatmeal for breakfast. simply cut up rhubarb, microwave it until mushy and add sugar (white or brown) to sweeten. You can make a huge batch and freeze it as well.
Also, muffins from allrecipes:
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon
Directions
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
Devin says
I have been making your blueberry crisp recipe from the other site and I sub the blueberries with rhubarb and strawberry. Very good, always gets rave reviews!
Mavis says
Really? Thanks I’ll try it.
Mandria Montplaisir says
You don’t have to always make sweets with rhubarb. You can make savory items with it as well. Here is a chutney that can be canned like a jelly and used over meat dishes:
http://homecooking.about.com/od/condimentrecipes/r/blcon36.htm
Joy says
My grandma always made strawberry rhubarb syrup for pancakes. I have no idea how and she isn’t around to ask so if you figure out a recipe I would love to have a taste of my childhood again. Good luck with the “barb”.
Amber @ Tales of Domestica says
This is my favorite recipe for strawberry rhubarb jam!
http://talesofdomestica.blogspot.com/2011/08/strawberry-rhubarb-jam.html
Brenda says
http://paleodietlifestyle.com/strawberry-rhubarb-lemonade/
Ayrie Joyce says
I have an excellent, and easy, strawberry rhubarb jam recipe. It was my grandma’s and I always use it when I have too much rhubarb. It’s fantastic on homemade bread. I’ll try to post it tonight. You can also freeze rhubarb (just chop it and put into a freezer container) and then stew it in the winter with some of your frozen strawberries and some honey or sugar to taste. My kids get really excited when I pull this combo out mid-winter when we’re sick of apples.
Mavis says
Do you think I could sneak some into applesauce? Hmmm.
Miss Nirvana says
Strawberry rhubarb jam! Then you rhubarb harvest will last you even longer. http://creatingnirvanatoday.blogspot.com/2011/06/strawberry-rhubarb-jam.html
2sisters2cities says
Your pie came out beautifully! I am actually hosting a rhubarb linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted your pie recipe. Maybe you can also get some other rhubarb recipes ideas for the rest of the 19 pounds of rhubarb as well!
-m