A good friend of mine has pulled up her rhubarb since it’s now all ripe and perfect. She doesn’t cook and has passed it on to me to use.
I have become too citified. I don’t know what to do with it other than pie, and I don’t eat pie. I don’t want to make jam, I don’t know what else to do with it!
Any suggestions gladly accepted.
Ginger
How’s this sound? You make the pie and send it to me. I haven’t had strawberry rhubarb pie in for-EVA… my mouth is watering just thinking of it!
Though, how to transfer a pie via DSL might be a bit tricky. It’ll definitely gunk up the router.
Hmm, I just made a strawberry-rhubarb pie, and it seems to me that when I was looking for just the right recipe, I ran into a buncha rhubarb recipes for other things. You wanna make some bread, maybe? Or a cake?
Chop up rhubarb into little pieces.
Boil the SHIT out of it - add sugar. Lots. Like a couple of cups. (I assume you have a shwack of rhubarb).
Put everything in a blender and whomp the bejezus out of it.
Strain it, getting all the ooogie rhubarb bits out.
Freeze it in an old ice-cream pail.
On a hot day (Like yesterday - Jeeze Louise - 32 in Calgary fer cryin’ out loud!) Scrape of about 1/2 a cup of this frozen confection. Add 7-Up. Add Vodka.
Enjoy.
Honest - its yum, yum, yummy!
Al.
Sounds great, al, I’m sure it is - if you like rhubarb. Which I do not.
I was thinking more along the lines of baked goods to feed to my poor friend who does not bake. Or cook.
aside- it was 32 damned degrees here, too
How about a nice, yummy, scruptious, decadent and EASY rhubarb cake? (Did I mention that it’s EASY?)
1 yellow cake mix (preferably w/o pudding, but that can be hard to find)
4C rhubarb
1Csugar
1C cream
Mix the cake as directed on the box, and pour the batter into a 9x13 GLASS (not metal, GLASS) baking pan. Stip in the rhubarb, sugar and cream. Bake in a 350 oven for around 1 hour, or until a toothpick comes out clean.
The truly decadent will serve this with cream poured over it, or whipped and scooped on top. On the other hand, my mom uses fat free cream to pour on it, on the theory that it keeps the calorie count down. (She has a rich fantasy life.) It is also good just by itself.
And EASY. Did I mention EASY?
Bran and rhubarb muffins?
I say make the drink for your friend - it really is tasty, even if you don’t like rhubarb.
Al.
ACK!! Childhood memory flashback! [cartman]BAKE ME A PIE WOMAN![/cartman] I need a rhubarb pie! Unless of course you have gooseberries then I would juse luuuooouuoouuvvvveee… a gooseberry pie! 
Whammo, that would be:
[Cartman]Get your bitch-ass back in the kitchen, and make me some PAH![/Cartman]
I’ll make a small batch of the drink, al.
I have never, in my all my years, had rhubarb. I’m awfully curious.
thinksnow is curious. There’s a shocker.
Come on up. I’ll make a pie. And a cake. And a smooth frosty drink for those hot days.
Here’s a close approximation of a Danish fruit soup.
All measurements are approximate, modify to suit your taste.
Mix up a cup of oatmeal, about a cup of whole wheat flour, a cup of brown sugar, cut in a quarter pound of butter or margarine. With about three cups of chopped up rhubarb chunks, put a layer of rhubarb in an oiled baking pan, put in a layer of oatmeal mix, pile in more rhubarb, put most of the dry mix on top. Bake for about forty-five minutes.
You can vary this with apples and/or strawberries or probably any other fruit mixed in with the rhubarb. This crumble is good eaten hot with vanilla ice cream or whipped cream or milk on top. It’s also good cold, perhaps for breakfast.
My neighbour lets me raid her big rhubarb patch from time to time and I freeze all the rhubarb I get.
I regret to inform you that rhubarb is not a food product. I don’t care what you disguise it in, pie, cake, muffins, etc, it still ain’t edible. But when dried, the fibers make nice basketweaving material and also can be used to make rope.
Yummy - Rhubarb Shortcake. Like Strawberry Shortcake, only better.
If you don’t like rhubarb, and you don’t eat pie, and you’re not going ot eat the rhubarb anyway, why not make it into a pie you won’t eat? Pies store well, and when friends pop by, you can whip it out and they might be fans of either a)rhubarb, b)pie, or c)both.
This is my SO’s recipe for rhubarb bars–it was once called rhubarb meringue, but there’s no meringue, so we don’t know how it got that name. It does have this nifty crunchy-sweet-melt-in-your-mouth crust on the very top which is a bonus, but, again, it’s not meringue.
Bottom layer:
1 c flour
5 T powdered sugar
1/2 c butter
Top layer:
3 eggs
2 c sugar
1/2 c flour
1 t baking powder
3 c rhubarb, diced
Instructions:
Beat flour, sugar and butter together. Turn into a 9" x 13" pan. Bake at 350 degrees for 15 minutes.
Beat eggs, sugar, flour, and baking powder until just mixed. Beat in rhubarb–it’s hearty enough you don’t have to worry about folding it. Spread this mixture on top of the baked mixture and return to the oven. Bake for 45 minutes more at 350. Top with whipped cream.
These are yummy–enjoy!!