I hate rhubarb. I found a recipe for strawberry-rhubarb cream pie that sounds pretty good.
Question for baking Dopers: The recipe calls for fresh strawberries. I have frozen strawberries. Individually frozen though, from Schwan’s. When thawed they’re like fresh, except wetter. Can I use them in the recipe?
Also, the rhubarb goes from reddish (at the base) to green – does it matter which part I use? Is the reddish part less bitter?
Any other rhubarb recipes that don’t taste like rhubarb would be appreciated.
Make a rhubarb crisp! I LOVE rhubarb crisp, but rhubarb doesn’t grow here. Dammit. I have a recipe, if you need one.
Filling:
4 cups rhubarb, washed and cut into 1/2" - 1" pieces
1 1/2 cups white sugar
3 tablespoons flour
pinch of salt
Toss together. Put into the bottom of a pretty big pan - I used 9" x 12".
Crumb topping:
1 cup packed brown sugar
1 cup flour
3/4 cup rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
Mix together, press onto the top of the filling. Bake at 350F until done. Sorry I haven’t got a time for it but I bake by sight and smell. Bake until the filling bubbles and the top browns a bit, somewhere around 30-60 minutes.
You can make this with just about any fruit. I’d cut back on the sugar in the filling quite a bit if I was making this with saskatoons or peaches or something sweet.
Ha!
I have two rhubarb plants currently going strong, and the husband just icks at them.
I managed to nearly make him pass out when I grabbed one up and started eating it right there. Yum!
I have a few recipes for not so tart rhubarb, unfortunately I’m moving and they’re in box x?
Re the pie: I’d say just try to get the strawberries a bit drier by patting them with a towel and you’ll be okay.
If bitter is the issue then “more sugar” may be the solution… although there’s a point I guess where it becomes sugar with a little rhubarb added.
It may not help if you dislike rhubarb a lot, but the magic ingredient in stewed rhubarb is (IMHO) vanilla essence: chopped rhubarb stalk, some water, sugar, and a splash of vanilla… simmer until mushy. Mmmmm…
I’m not a baker, but the pie I have had had big pieces of strawberry and rhubarb at I would guess 2 strawberry to 1 rhubarb piece ratio. It has that sweet and tart combo that I really like. It’s one of those things that if I see it on a menu, I order it. I grew up in Virginia and maybe it’s a regional thing.
Aw, that brings back childhood memories of Grandma spending all summer making rhubarb pie, rhubarb cake, rhubarb crisp, rhubarb sauce, rhubarb lasagna (okay, not that), all from her backyard patch. I’d hang out with her in the kitchen with a raw stalk, dip the end in sugar and knaw away! Yum.
But really, rhubarb cake is amazing. I wish I could give you the recipe, but I never thought much about preserving family recipes until the family wasn’t around any more to ask.
There’s a rhubarb plant split by my fence, which I can see grow larger every time I mow the lawn. Every now and again it gets cut way back, I suspect by my neighbour.
When I first noticed, I was a little :mad: that he was taking my rhubarb, until I realized, hey! He’s taking my rhubarb!
My favourite method of rhubarb consumption is cake, BTW. Sometimes I add a can of crushed pineapple to a box of instant cake mix, instead of water. I imagine you could do the same thing with diced / puréed rhubarb.
I really don’t like rhubarb at all. The name is a literary reference. Anyway, if I were going for a name change it would likely be “Terse” or “Random Precision”.
Back OT (sort of), I’ve had strawberry-rhubarb pie, and it wasn’t half bad. More like only 1/16th bad.
My aunt used to make cherries and rhubarb with dumplings. I’ve even made it a time or two myself when I lived where rhubarb grows.
Take two cans of dark cherries in syrup (not pie filling), a can of water, 1.5 cups of chopped rhubarb, 2 cups of sugar and a tablespoon of vanilla and cook it on top of the stove until the rhubarb is soft (keep stirring, don’t wanna burn the sugar).
Make drop biscuit dough (it can be Bisquick) and drop it on the top of the fruit. Put a lid on it and turn the heat to low until the dumplings are cooked (somewhere in the vicinity of 10-15 minutes).
Tastes good with a scoop of vanilla ice cream.
Anything you do with rhubarb requires lots of sugar!
I don’t eat the stuff, but I’ve got a couple of recipes for rhubarb cake handy (haven’t tried them, but feel free to give them a whirl):
========================
Rhubarb Cake
1 1/2 c. brown sugar
1/2 c. butter
1/2 t. salt
1 egg
1 c. buttermilk
1 t. baking soda
1 t. vanilla
2 c. flour
2 c. finely diced rhubarb
1/2 c. sugar
1 t. cinnamon
1/4 c. sliced almonds (optional)
Cream brown sugar and butter. Add salt and egg. Stir in buttermilk (or make sour milk by adding 1 T. vinegar to enough milk to make 1 c.), soda, vanilla and flour. Add rhubarb. Combine sugar, cinnamon and nuts; sprinkle on cake. Bake in a 13 x 9 pan at 350 degrees approximately 35 minutes.
Rhubarb and Orange Coffee Cake
1 1/3 c. flour
1 1/2 t. baking powder
1/4 t. salt
1 T. orange zest
1/4 c. butter
3/4 c. sugar
1/2 c. orange juice
1 egg, slightly beaten
1 1/3 c. 1-inch rhubarb pieces
2 T. sugar
1/2 t. cinnamon
Combine flour, baking powder, salt and orange rind. Beat together butter and sugar until light and creamy. Stir in juice and egg until well mixed. Add dry ingredients and mix only until evenly moistened. Fold in rhubarb. Pour into a 9 x 9 cake pan. Combine sugar and cinnamon and sprinkle over batter. Bake at 350 degrees for 30 minutes.
Rhubarb leaves are poisonous, just so you know. Wikipedia.
Care to elucidate? I have always equated you with the Ray Milland movie, Rhubarb. "Lady, you know what happens at a sale, when two women get hold of the same dress? THAT’s a Rhubarb! " (Of course, now that I think about it I was imagining you more like Ray Milland than the cat…)
Ya know, the mods allow one name change. I think “Chocolate” would be a good choice.
