I’ve been keeping a close eye on the garden for the first signs of life. We have a winner! Rhubarb is sending up shoots of tightly curled leaves. Those other leaves are some sort of weed. They are suffering the effect of temperatures in the mid-20s last night. The rhubarb was not harmed.
I also defrosted the extra freezer downstairs this week. There were three containers of frozen rhubarb pieces from the crop last year. Looks like I need to make another pie. Last weekend I made a pie from some of last year’s frozen rhubarb. I added blueberries, red raspberries, and blackberries.
Angie at Fiesta Friday found out and wondered why I didn’t share it with the others at her blog. “Too busy”, I told her. Lucky for me, I took a picture of it. My cousin said it looked very patriotic with the red, white, and blue colors. Those stripes were from the leftover dough trimmed off the rim of the baking dish. It wouldn’t win any prizes at the state fair for looks. But, it tasted marvelous. It only took Melanie and I three days to eat it.
If you are curious about my techniques for harvesting, cutting, freezing, and ultimately, what recipe I use, go to this previous post. All the details are there. Here is the printable recipe form.
Gramma Brown's Rhubarb Pie
Ingredients
- 3 C of cleaned and sliced rhubarb. Add some berries if you wish.
- 1.5 C of sugar
- 2 eggs
- 4 T of flour
- 1 pie dough pre-made from store or make your own
Directions
Preheat oven to 425˚ and line a pie pan with dough.
Cover the rhubarb and berries with 1/2 C of sugar and set the bowl aside.
In another bowl, combine the remaining sugar, flour, and eggs. Stir to mix.
Combine the two bowls of ingredients and stir to mix.
Pour into the prepared pie pan.
Bake for 30 minutes on center rack.
Let cool completely before serving to let it firm up.
Our View From Iowa 
Go Rhubarb!
It was an excellent pie and I’ll look forward to another! xoxoxo
There will be more soon.
That is encouraging. I haven’t had a rhubarb pie in ages. I especially enjoy it when made in combination with strawberries. Do you deliver? 🙂
I do deliver for free within a 10 mile radius. It seems you might be just outside of that. I will figure the add-on cost and get back to you.
Strawberry-rhubarb was our go-to combination, too. Sometimes Mom would try a straight rhubarb pie early in the season, but it was a little too tart for me. The best thing about rhubarb is that, once the leaves have become really big, they make wonderful hats.
Yes, they do. They aren’t as big as the castor bean leaves, tho.
We grew rhubarb in our garden when we lived in Minneapolis years ago. Your story brought back tasty memories!
Good. Can you get it at your home now? Or, somewhere along the AT?
This will be our third summer at this house — still working on the landscaping. We still have a lot of thinning to do. Next summer may be our first garden. Saw plenty of wild rhubarb along the AT. Just couldn’t cook it.
My rhubarb took a couple of seasons to mature and become a good producer.
Oh yum, that looks and sounds delicious! Glad I found your blog on Fiesta Friday! 🙂
It definitely is tasty. Glad you found it, too.
How wonderful to have so much lovely produce! That is a very patriotic looking pie indeed! Thank you so much for sharing it with us at Fiesta Friday!
It was my pleasure. Thank you for your kind words.
I’ll have to find our recipe for rhubarb streusel bread that we got some years ago from a CSA and forward on to you!
I hope you find it. Sounds good.
Rhubarb is always welcome at FF party! Thanks for being there!
Hi, came here from http://yadadarcyyada.com/ and found Rhubarb!! Speaking from the UK, our rhubarb is about the same stage as yours, Jim and the pie… that looks to die for. Must try it, maybe with blackberries. I didn’t mean to come and put in a link, but as a fellow rhubarb aficionado, well, you might be interested… http://geofflepard.com/2014/07/15/cake/
That looks quite delicious. I think it would be good with coffee or warmed and with ice cream. I will add it to some other rhubarb recipes.
Thank you for the visit. I appreciate it.
There’s the patriotic pie! My rhubarb is not up yet. It’s a pretty bad kind. As soon as it shoots up, it wants to flower. Can you eat the flower stalk? And it’s green, not the pretty red. I need to plant another kind! 🙂
Your rhubarb is bolting (not revolting). The stalks are edible. Just avoid the leaves.
http://www.hort.purdue.edu/ext/rhubarbflowers.html
Thanks! It’s bolting AND revolting, in every sense of the word :D. I feel better now that I know I can eat the flower stalk. Happens to be the biggestt of all the stalks!
The article says to keep hacking out the flower stalk. Don’t let it flower. Get your machete sharp and ready. 🙂
I think that was my first mistake. Could never hack flowers! I cut them only to use in my arrangements. They looked so cool! 🙂
Sounds like you have some choices to make. Maybe there is a compromise. Cut the stalk. Cut the flower part off for a vase. Eat the stalk.
It might be hard at first. I don’t know. My rhubarb never blooms.
Hey, you’re a genius!! I’ll do that!! 🙂
Good news! The 3rd eagle egg hatched at the nest in northeast IA. That is the genius of nature. At about 1 minute, the little one gets free of the shell.
Very cool! Thanks!