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Does anyone know a really good recipe for rhubarb pie, without strawberries? Answered

 My grandmother just gave me a huge rhubarb plant that needed the larger stems cut off. Problem is I don,t really know what to do with it. We have loads! Thinking of pie, but all the ones I've seen have strawberries and they aren't in season yet. Any thoughts?


Rhubarb crumble is where it's at! Delicious.

lol... I just clicked on that link at the side bar for crumble as a result of your prompting....and have to say it looks awfully good. +1

Hm. I'll have to try that with the invading japanese knotweed (which is fairly similar to rhubarb if you catch the young stems before the turn woody.)

(If weeds are edible, I'm a firm believer that eating them is almost kharmically required.)

Interesting! I never knew you could eat knotweed. Will have to read up and try it.

You need to catch it young -- the shoots get woody fairly quickly -- but I've hears some folks say they actually like the flavor better than rhubarb.

Yes, it has a sweet/sour kind of flavor. Haven't noticed a cabbagy aftertaste, but then again I don't dislike cabbage so I might not be the best person to ask.

Websearch for "japanese knotweed recipes" will find lots of attempts to make a silk purse out of this particular sow's ear.

do you know if i can grow some from a little shoots (4inch) without any roots?
you look like you know alot about knotweed and i want to have some.
infortunately the only patch i know about is located in a land owned by my city... so i dont know if i can harvest some without going to jail. (i live in canada).

I know more about it than I want to know -- the stuff is a NASTY invasive. It spreads enthusiastically by both root network and seed, it's hard to kill off with herbicides, and there's essentially nothing but humans in our country that eats it. Let's put it this way: The knotweed is driving out the invasive European grass that drove out most of our native cattail swamps. It's a thug.

I know it has been sold as an ornamental in the past, but I would strongly recommend against trying to grow it unless you really want to be lynched by your neighbors. I'm actually not sure it can still be legally marketed, for that reason -- but that's the kind of thing which varies wildly by where you are, and may change over time.

Maybe Canadian winters would keep it under control. I wouldn't bet on it.

But to answer your question: One of the other nasty bits about it is supposedly that it re-roots relatively easily. We've been advised NOT to try composting it, for that reason -- we're supposed to dispose of it as if it was infectious material. So if you really insist on trying this, I suspect you could make it work.

Please don't. We really don't need more of the stuff. I eat it mostly because I need to kill it anyway.

Is it sweet tartlike rhubarb, or more of a brocolli like flavor? (that is, does it have that cabbagy after taste that alot of edible stalks have?)

*sigh* That recipe doesn't look that great to be honest. I'll do an ible. Soonish. :)

heheh  well, I have to admit that I was just looking at the pic and imagined all the yummy crumble mixing with the sweet tart rhubarb...Didn't pay much attention to the actual recipe

I am not huge on following recipes but I make a wicked pie and crust. When I make a fruit pie, I dice up the fruit til i have about 4 cups, add about a 1/4-1/2 cup of flour (depending on the juice potential in the fruit) a teaspoon of salt, and probably about 1/2 to 1 cup of sugar. Mix this dry gloppy mixture together, let it sit for a few while you make your crust and then add probably about 1/2 cup of water..rhubarb might need more. The goal of the flour is to thicken any juice that is made between the heat, the fruit and the melting sugar. The salt balances out the sweet and the tart pretty nicely. Experiment! Add apple slices..hey that sounds yummy!

Rhubarb is wonderful in a quick bread, also! Put a crumb topping on it and drool away...

raisins and apples work well with rhubarb for pie in my experience, and although I haven't made one, peach seems like it would be a good match.

I was never all that good at crusts for pies, btw, so they were always the premade deals from the grocery freezer units. :(

I used to have a heritage plant that I got from a friend of the family and had many years with enormous harvests before I replanted it in a too shady spot and it dwindled to nothing after a few years (I haven't seen the plant in two or three years now, so I think she's a gonner)

One thing I came up with to handle the overflow (my plant was about 8 feet wide at the height of summer) was Goy Boy's Mmmm Good Rhubarb Butter...cook up a bunch of chunks with sugar, plenty of cinammon, and a bit of nutmeg until its really soft and bubbly, smooshing it down with a potato masher and occasionally stirring it well,  then can it.

Tastes like tangy apple butter, with aslight difference in texture because it's just a bit stringy, although the stringiness was so soft that it wasn't unpleasant, just odd. (and probably good for you with the added fiber content!)

Great for gifting, in part due to its oddity. very tasty on stout toast or English muffins that have been slathered with butter/margarine...darn, now I want a new plant. I would make thirty or so jars at harvest to get rid of a good chunk of the stalks...and give away all but six or seven that I kept in the back of the fridge for use during the coming year. (I wasn't sure whether they could be canned in a true sense of the word and used no pectin or any other proper canning things...so my instructions were to keep the jars in the fridge when not being used....not a dry goods shelf thing)

have fun

When my mother makes rhubarb pie, she uses short-crust pastry, then fills it with chopped up rhubarb.  A generous layer of granulated sugar over the rhubarb, adds the lid, and bakes.

Simple, and delicious.

After a try or two, you can alter the amount of sugar to suit your personal tastes.

How about this one


If you can get blueberries, cherries even canned you can sub for the straw