Pie, anyone?
Forum Archives
growsherown
Location: Olympic Peninsula
Posted: May-07-2004 at 9:33pm
RHUBARB! Holy moly! First picking went well! 2 pies.....YUM! I was told to now bury all the crowns with manure compost......then run so they wont get me! LOL!
Plz pass the ice cream!
Trish
Location: Washington, Southwestern
Posted: May-07-2004 at 10:12pm
We had rhubarb last night too. Yum! I only picked the long slender stalks because I'm fattening up the biggest leaves for stepping stone impressions.
growsherown
Location: Olympic Peninsula
Posted: May-10-2004 at 7:20am
Cool idea!
gary
Location: Washington, Puget Sound Corridor
Posted: May-13-2004 at 12:41am
My asparagus friend also has extra rhubarb so I get a double benefit for helping in his garden this time of year.
Did have an unanticipated experience with the pie for Mother's Day though. We had two cherry and one rhubarb pie. Eight adults and 3 kids from 5-10. The kids belong to a future daughter-in-law and this is their first spring with us and rhubarb pies.
Sunday was the second time they had seen a rhubarb pie. Since I was outside hot smoking salmon getting ready for the second dinner time, my younger daughter had to "tuck away" the last piece of the pie so I could have one. Then they started on the cherry pies but I still had 1+ of those when they all left.
Rhubarb pie in my family is really a rhubarb/custard pie both from my wife's family and my mother's family Puyallup Valley hothouse rhubarb in the 1920's. We don't waste time with strawberries (who wants to use CA berries with fresh rhubarb anyway?). Strawberry rhubarb has to do with the color of the stalks indicating some sweetness is at hand.
But the kids sure amazed me with their rapid acclimation to the tart/sweet/smooth/chunk taste sensations of a good rhubarb pie. I can see that I am going to have to expand my growing area this winter by splitting the plants.
I suppose now that Lisa will want another recipe.
Gary
Olympia Sunset Zone 5, USDA Zone 8
Kathi
Location: Western Washington
Posted: May-13-2004 at 8:05am
Gary, I suppose Lisa will want the recipe, but I would like it too!
The philosopher who said that work well done never needs doing over never weeded a garden. - Ray D. Everson
Lisa A
Location: Oregon, Greater Portland Metro
Posted: May-13-2004 at 8:54am
LOL, Gary! So you guess I'd like the recipe and then don't give it? Are you hoarding it, like you did the last piece of pie?
Sounds yummy and I'm sure to score points with my folks and my FIL with it - all die-hard rhubarb fan (they'd be fighting you for a piece! LOL).
Gardening requires lots of water - most of it in the form of perspiration.
gary
Location: Washington, Puget Sound Corridor
Posted: May-17-2004 at 6:56am
Rhubarb Custard Pie
3 (4) cups diced WA Hothouse Rhubarb
1 ½ cups sugar
3 (4) tbsp. flour
few grains salt
½ tsp. nutmeg
2 (3) eggs
2 (3) tbsp. milk
1 tbsp. butter
Wash and dice unpeeled Rhubarb and mix with sugar, flour, salt and spice. Beat eggs slightly, add milk. Combine with Rhubarb mixture. Place in pie shell and dot with butter. Bake 400F for 50 to 60 minutes. (Use aluminum foil or a pie crust shield on edges of crust for first 30 min.) Makes one single-crust 9-inch pie.
(The ingrediant numbers in parens above are my wife's changes to the Rhubarb Assn. recipe.)
Gary
gary
Location: Washington, Puget Sound Corridor
Posted: May-19-2004 at 7:01am
The Seattle PI is running an AP story today on rhubarb that features several recipes and a Eugene restaurant. You can read it at:
Possibilities of Rhubarb
Gary
Lisa A
Location: Oregon, Greater Portland Metro
Posted: May-19-2004 at 7:36am
Thanks mucho, Gary!
Gardening requires lots of water - most of it in the form of perspiration. - Lou Erickson.
JeanneK
Location: Oregon, Greater Portland Metro
Posted: May-19-2004 at 8:36am
The rhubarb custard pie sounds delicious. Thanks, Gary. Nice article, too. The grilled pork with rhubarb sounds like something I have to try!
Jeanne
cjmiller
Location: Oregon, Willamette Valley
Posted: May-20-2004 at 3:04pm Rhubarb, yummmmm.
Try this: slice the rhubarb into abut 1 inch slices. (for fat ones slice up the middle first, then slice as normal.) When you get about 4 cups sliced, place them in a baking dish (pie plate) add 1 1/3 c. sugar, toss well, and let them sit for about 2 hours. Then bake at 400 degrees for 45 minutes.
Optional additions: 2Tbsp. grated orange peel, or 2 Tbsp minced candied ginger. add with the sugar.
Serve over sliced bananas..or not.
Carol
gary
Location: Washington, Puget Sound Corridor
Posted: Jun-03-2004 at 7:24am
This Dinning and Wine section of the NY Times (Wednesdays) has an article on Rhubarb which includes another version of the custard pie and a poached asparagus/rhubarb salad. You can view it ths week at:
Puchering up for rhubarb's tart kiss
You may need to go through a free registration but any gardener(Thursday) or cook should weekly check out their pages. The recipes are linked on the right side of the article.
Gary
Olympia Sunset Zone 5, USDA Zone 8
Gardening for the Homebrewer: Grow and Process Plants for Making Beer, Wine, Gruit, Cider, Perry, and More
By co-authors Debbie Teashon (Rainy Side Gardeners) and Wendy Tweton