Rhubarb pie, you know that pie your dear ‘ole Granny used to make. It ranks right on up there with jello molds, mincemeat pies and bread pudding, which most of this generation is certainly not in touch with.
So Rhubarb was last weeks” try something new” thing. It’s from China, it’s a veggie not a fruit, it’s a pretty pink red color and it looks like big celery. It has an unidentifiable nasty little smell in its raw state and is packed out with vitamin C and dietary fiber (hence the other reason that the older folks sucked ‘um down)
So, I had the rhubarb in the fridge for about a week. Every time I opened the fridge it would stare at me. To tell ya the truth, for some reason I was afraid of this stick. What do I do with you my little stinky friend? So, yesterday while making dinner, I went for it! I didn’t have a pie crust, so I decided that I was gonna make a rhubarb crumble.
I nervously waited for the crumble to bake and when it was done I took it out and stuck my nose down for a smell. (I hope it tastes better cooked than it smelled raw) MMmmmm..smells like apple pie! I plopped some butter pecan ice cream on top of it and went to town.
It tasted like a tart apple pie with a little strangeness thrown in. I was like, “do I like this, I don’t know”! Most people add other fruit to these pies and crumbles, such as strawberries and raspberries, probably to mask that weird flavor of the rhubarb.
I think I need to experiment with this stuff, cause it seems like one of those acquired tastes that you could possibly get addicted to once you get to know it. I dunno:)
I’m being a little dramatic about the strange taste, it’s just different, but I would say, give her a try!
Rhubarb is also lots of fun just to say. Say it three times fast, right now:)
xoxo
-stylishpiggy
stylishpiggy
❤ rhubarb! my grandmother made a rhubarb sauce to go over ice cream..love the sweet/tart. my favorite is rhubarb custard. Happy Summer!
Ooooohhh..a sauce now that sounds good, will have to try that! Happy Summer:) Congrats on your new job, you are so talented!
I know my mom cooked the rhubarb in a sugar syrup water. (Maybe a simple syrup, maybe not.) It seems she might have added lemon juice too. I do know she did not add any other fruits. I don’t remember proportions as I wasn’t interested in cooking when she was making lots of rhubarb based things. I remember rhubarb pie and rhubarb syrup/sauce. Tart yet sweet.
I’m gonna definitely experiment with rhubarb syrups. Apparently, you can use syrups to flavor drinks as well. Rhubarb mojito sounds good, http://www.brooklynfarmhouse.com/2009/04/17/rhubarb-mojito/