It’s getting a little late for rhubarb, but I still have quite a bit growing that hasn’t gone soft yet. I pulled a big harvest on Sunday and chopped most of it up to freeze. But I kept out enough to make this pie. Super easy. Super tasty. And nicely sweet, with that rhubarb tartness underneath. I’m considering having a second slice now.
Easy Rhubarb Pie
4 cups chopped rhubarb
1 1/4 cup white sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pastry for two crusts or 2 frozen pie shells (Note – although I can make pastry, it’s a bit of work and since great pastry is so readily available in the freezer section of my Metro, I don’t see why I should bother.)
Mix the sugar, flour and spices together. Spread about 1/3 cup of the mixture in the bottom of one pie shell. Add the rest to the chopped rhubarb and toss to coat. Pour coated rhubarb into pie shell, top with another shell. Crimp edges and prick top with a fork.
Bake at 450 for 10 minutes, then reduce heat and bake an additional 35-45 minutes at 350.
Serve with whipped cream or vanilla ice cream. Enjoy!
My garden is flourishing! Roma tomatoes are starting to ripen, carrots are ready to pull, and I’ve even harvested 3 eggplants!! Don’t get me started on the cucumbers taking over my fridge. (But if you need any, please drop by!)
Things got a little wild out there while I was away in Newfoundland, so I’m working my way through weeding, pruning, and tying up. When I went in to tackle the cucumber plants I was pleasantly surprised to find yet another crop of rhubarb ready to pull. I had figured anything at this stage of the summer would be too soft, but these stalks were perfect. I got almost 5 cups of chopped rhubarb from my haul, which I supplemented from my frozen stash to make a yummy crumble for tonight’s dessert.
This crumble is super easy and results in a nice, slightly tart, slightly sweet treat. It’s great served warm with a scoop of vanilla ice cream.
Easy Rhubarb Crumble
2/3 cups all-purpose flour
2/3 cups rolled oats
1/3 cup packed brown sugar
4 TBSP butter
Combine all ingredients, mix and crumble with fingers.
6 cups chopped rhubarb
1/3 cup white sugar
Place rhubarb and sugar in a saucepan with just enough water to cover. Bring to a boil, then reduce heat and simmer 5 minutes to stew the rhubarb. Drain.*
Place drained rhubarb in the bottom of a greased baking pan. Cover with the crumble. Bake in a 350 oven for 25-30 minutes, until crumble browns.
*You can save the drained liquid to use as a drink syrup, either combined with soda water or used in place of simple syrup in cocktail recipes. It should be good for up to a week in the fridge.
First off – a disclosure. This post is completely inspired by my friend Lisa, also known as Party Mummy at the Yummy Mummy Club. She recently posted with Ten Easy Rhubarb Refreshments, totally inspiring me to think about what I could do with my own crop of rhubarb. I do the usual jams and crumbles, and found a great rhubarb muffin recipe last year. But I had never thought about rhubarb in drinks.
I love gardening and feel great pride when the fruits of my labours make their way to my family’s table. You can’t get much fresher or more local than harvesting from 10 steps outside your kitchen door! So expanding my repertoire to beverages makes total sense.
For this drink, rhubarb was the starting point, and then I looked around to see what else might work. Mint! I’m growing mint for mojitos, but thought it would also be a good addition to today’s creation. Sadly, I don’t produce vodka in my garden, but it is easily produced from my liquor cabinet.
Rhubarb Mint Martini
1 1/2 oz. Vodka
1 1/2 oz. Rhubarb Syrup*
2 large mint leaves
Splash of tonic
Mint and a Lime Wedge for garnish
Muddle 2 mint leaves with the rhubarb syrup
Add to cocktail shaker with the vodka and plenty of ice
Shake, Shake, Shake!
Pour into martini glass, top up with tonic
Garnish with fresh mint leaves and a wedge of lime
4 cups rhubarb, cut in 1/2 inch pieces
4 cups water
3 cups sugar
Bring to a boil, then reduce heat to low and simmer for about 25 minutes, until rhubarb is disintegrated.
Pour through a fine mesh strainer to collect the juice
You can save the rhubarb pulp for baking or to use as a topping on ice cream, etc.
This was nice, cold and refreshing for an early summer cocktail. The rhubarb gives a great tartness to this drink. You could also leave out the tonic for a more traditional martini taste, but I like the addition to thin out the drink and give it some fizz.
This has been a glorious weekend so far. The weather has been fabulous, and we’ve really been able to get out and enjoy it, plus get a lot of hard work done in the garden. (Maybe more on that later.) I was quite excited to see how well my rhubarb has done. I picked up a single rhubarb plant last year at our neighbourhood garage sale, so this is the first year I could harvest. It did great and there’s still new growth coming so I’m hoping for a second harvest.
I love rhubarb. We always grew it when I was young, and I’ve always enjoyed rhubarb pies and jam and crumbles. It definitely isn’t the sweetest thing going, but I love its sharp tang. And you can always use lots of sugar to sweeten it in a recipe if you wish. It’s particularly good combined with strawberries.
Did you know that the leaves and roots are inedible? The leaves are poisonous and must be thrown out. You can though make an effective pesticide by boiling the leaves and combining the resulting liquid in a spray bottle with a tiny bit of liquid soap (to make the liquid stick to plants). We always just steeped the leaves in a bucket of warm water in the sun. This is a great remedy for leaf-eating insects.
To harvest rhubarb you simply grasp a nice thick stalk low to the ground and pull it free, You may need to wiggle it a little. Then chop off the white bottom of the stalk and the leaf.
I used a very special knife to do this that used to belong to my grandmother. Her father gave it to her when she got married. It eventually became her garden knife, and she always used it for the rhubarb. It is one of my most prized possessions, and I was so happy to be able to use it on my own home-grown with love rhubarb.
So what did I do with my harvest? Muffins!!
I found this recipe online, at www.rhubarbinfo.com. They turned out really yummy and moist. I used oil, not margarine. And I divided the batter into 24 muffins instead of 12 and baked for just about 20 minutes. I like smaller muffins so that Little Boo will finish one. We big kids can always have two if we want.
2 1/2 C. flour
2/3 C. brown sugar, packed
3 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. oil or melted margarine
1/2 tsp. vanilla
1 egg, beaten
2 C. finely chopped rhubarb
Heat oven to 400 degrees; grease or paper line 12 muffin cups. In a large bowl, combine flour, sugar, baking powder and salt. Add milk, oil, vanilla and egg. Stir just until dry ingredients are moistened. Fold in rhubarb. Divide batter between muffin cups. Sprinkle tops liberally with sugar, if desired. Bake for 20 – 25 minutes, until light golden brown.
There are all kinds of recipes on this site for rhubarb in snacks, desserts and main courses. Check it out if you’re looking for some new ideas for this great spring vegetable.