It does truly have a flavor all it's own,
if you get the chance I do encourage you to make a pie, apples will help tone down the sour.
Our dessert today is 100% rhubarb, the plant in my yard is green, not red.
Well, I always worry about this and today it happened...
I put my pie outside on the table to cool and some varmint decided to help himself to it!
Funny how he only picked off the bird though.
I'll just remove that piece...
Now to decided whether to tell the boys about our dinner guest or not:@)
I put my pie outside on the table to cool and some varmint decided to help himself to it!
Funny how he only picked off the bird though.
Now to decided whether to tell the boys about our dinner guest or not:@)
Rhubarb Pie
- Make this exactly the same way you make your favorite apple pie, just substitute some or all of the apples with rhubarb. Updated: I received an e-mail asking for a recipe so I'll add: Approx 4 cups chopped rhubarb, 3 heaping Tblsp A/P flour, 1 C sugar and 1/2 - 1 tsp cinnamon. Using a homemade shortening crust I baked mine at 400 degrees for approximately 1 hour.
- I cut the rhubarb into 1/4" slices.
- You can also add some raisins.
- It's great mixed with strawberries too.
- Make it with a double crust or crumb topping. Crumbs: 3/4 C flour, 1/2 C sugar, melted butter (approx 4-6 Tblsp). Mix dry, slowly drizzle in butter while gently "fluffing" the mixture with a fork. The idea is to mix gently so you get some nice big crumbs. Pour over pie filling. Mix in any spices you'd like to use with the flour/sugar.
I don't cut back on sugar when making this pie,
it is tart but Earl says...
it is tart but Earl says...
