I’m jealous. Rhubarb wont grow 'round here… and most people in this area do not even know what it is!
I remember being a kid & having a couple “bushes” out back. My friends and I would pluck a stalk, give it a quick rinse and chomp down - it was the “old-timmer” version of Sourheads, I guess.
Man, do I miss rhubarb!
My g’ma’s friend used to make a rhubarb sauce to go over cake & ice cream - sorry, no recipe =(
I’m not a big fan of cooked strawberries.
I love the two together, so I make a rhubarb pie and then top it with lightly crushed strawberries.
MMM!
What? PIE? Is that all you can think of to do with rhubarb? Kids these days.
I was just given some rhubarb and I made this with it: rhubarb chutney over pork tenderloin. It was damn tasty: a tangy relish-like consistency with a lemony goodness, also great on dogs and bratwurst, even turkey tenderloin.
My dad worked at a small bakery when I was young, and grew rhubarb in our back yard to take to work, presumably for pies. I have no idea if this was because they didn’t get enough call for it to make it worthwhile for the bakery to buy it, or if the owner just didn’t want to spend the money. He never made any for us, and the one time my wife tried to make strawberry-rhubarb pie she forgot that she had the rhubarb simmering on the stove until the water boiled away, and we ended up having to throw out the pot. She never tried to make it again.
Rhubarb root is a laxative. I’ve heard it’s a powerful one; I have no intention of finding out. Rhubarb stem is generally not laxative, unless perhaps you eat a massive amount of it (no different from a lot of fruits in that respect).
When I was in small-town England, I bought a jar of homemade rhubarb/ginger preserves. I gave it to Mom, so I didn’t get to taste it, but hey, it’s an idea.
I made a strawberry-rhubarb pie last night, and another one tonight. Half strawberries, half rhubarb. I gave some to my sister-in-law and she is going to make rhubarb bread with it. There’s plenty more for any of you who are rhubarb-deprived. The stalks this year are just fat and huge. Must be because of all the rain.
LurkMeister, I’ve never cooked the rhubarb before putting it in the pie. It cooks as you bake the pie.
Take my advice, people.
[Joker] Never rub another man’s rhubarb! [/J]
I have no idea where she got the recipe; I just remember that she had left a pot of cut-up rhubarb stalks simmering on the stove until all the water boiled away. Her most embarrassing cooking incident since the time she put the frozen pizza in the oven with the cardboard disk still under it.
Where’s a drooley smiley when you need one? 
I’ve got pork chops a-plenty thanks to a 2-for-1 sale down at the supermarket, and I’ve been stockpiling rhubarb with about as much enthusiasm as a survivalist stockpiles ammo. This is right up my alley!
I thought this was the only socially acceptable way of giving people zucchini.
Don’t ruin a good rhubarb pie with strawberries!!
Yuck… I hate strawberries… except in a good strawberry pie which I wouldn’t think of ruining with rhubarb.
Maybe I just like pie!
You’re supposed to stick it in the mailbox or newspaper box. If you leave it on the doorstep, people might hear you…
I LOVE Rhubarb. I have a small patch that doesn’t meet my needs. I like to chop it and then put it in a pot with maybe a tablespoon of water and no sugar. Cook it slowly until it “looks done”. Cool, and serve as a side dish with sugar for those who wish to add it.
I recently made parfaits, alternating layers of rhubarb (cooked) and strawberry junket, with fresh whipped cream on top. The extreme sweet/extreme tart juxtaposition was interesting.
ETA: hey Rhubarb, umm, never mind.
If I ever grew zucchini, which I don’t, since I posess all the keys to the neighbors houses, I would put zucchini under their pillows and in their fridge and in their cars.
Man, what is UP with you people? I LOVE ZUCCHINI. I LOVE RHUBARB.
I am a freak.
Must be a canadian thing.
I think it’s more of an almost-farm-kid thing.
My first girlfriend was Mennonite…
Now she had many things going for her, the primary one being that she was willing to be my girlfriend…
One of the side benefits of getting to know her was getting to eat the occasional meal at her house. Her mom could COOK!
One day, after the meal was over, Ice cream was produced, and a jar of brownish preserve was opened, which we ladled over the vannila ice cream… It was in-freakin-credible.
I asked what it was, and was told it was Rhubarb relish.
Recipe (Makes about a quart)
5 pounds of 'barb, cut up into inch long peices
4 cups of brown sugar
salt (1 tsp)
mint (about 8-10 fresh leaves)
1/4 cup of vinegar
Water
Place cut up 'barb in a large pot, and cover with water, add brown sugar, salt and mint, and slowly bring to a simmer. Sitr occasionally, and don’t let it get too hot (slow steaming simmer is what you want, it should not boil)
Allow it to reduce by about 1/3 (volume)
stir in vinegar, and pour into canning jars, steam sterilze and seal as with jam or other fruit preseves
keep refridgerated, unless you are REALLY sure about your canning abilities
Regards
]FML