norgeway
Well-known member
Donald wanted a Rhubarb pie so, I made a cobbler and froze enough for a double crust 8 inch pie..Here is how..FIRST.
Wash and trim the rhubarb.
Wash and trim the rhubarb.
What to do with a bunch of Rhubarb!
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norgeway
Well-known member
Then, I chopped it and !
Measured out enough for an 8 inch pie.
Measured out enough for an 8 inch pie.
norgeway
Well-known member
Then Mix...
About 1 1/4 cups sugar, the chopped Rhubarb, and about 1/4 cups Tapioca, "For thickening"
About 1 1/4 cups sugar, the chopped Rhubarb, and about 1/4 cups Tapioca, "For thickening"
norgeway
Well-known member
Then...
I place this in a freezer container and freeze, the second recipe is this..
Easy Rhubarb Cobbler
First..Melt 3/4 stick of margarine or butter in an 8x8 Pyrex dish..
I place this in a freezer container and freeze, the second recipe is this..
Easy Rhubarb Cobbler
First..Melt 3/4 stick of margarine or butter in an 8x8 Pyrex dish..
norgeway
Well-known member
Then add.
The Rhubarb to the melted butter, sprinkle with 1/2 cup sugar..
The Rhubarb to the melted butter, sprinkle with 1/2 cup sugar..
norgeway
Well-known member
Then Mix!
1/2 cup self rising flour
1/2 cup sugar
1/2 cup milk
Mix with whisk till smooth, pour evenly over Rhubarb mixture, do not stir.
1/2 cup self rising flour
1/2 cup sugar
1/2 cup milk
Mix with whisk till smooth, pour evenly over Rhubarb mixture, do not stir.
norgeway
Well-known member
Bake..
350 for 35 to 45 minutes! Enjoy!
350 for 35 to 45 minutes! Enjoy!
norgeway
Well-known member
THE FINISHED PRODUCT!
Easy and GOOD!
Easy and GOOD!
norgeway
Well-known member
Oh yeah...
This works equally as well with any other fruit, canned or fresh, but when I make Strawberry for instance, dont sprinkle the fruit with sugar, the sugar in the batter is enough.If you have a larger amount of fruit, say a quart or so, use a 9x13 dish, Melt 1 stick of butter, pour in the fruit, then mix 1 cup each, Self rising flour, sugar and milk, pour over evenly and bake, I have seen the same recipe but somewhat different directions, they say pour the batter over the melted butter then add the fruit, this works also, but I have always added the batter on top.
This works equally as well with any other fruit, canned or fresh, but when I make Strawberry for instance, dont sprinkle the fruit with sugar, the sugar in the batter is enough.If you have a larger amount of fruit, say a quart or so, use a 9x13 dish, Melt 1 stick of butter, pour in the fruit, then mix 1 cup each, Self rising flour, sugar and milk, pour over evenly and bake, I have seen the same recipe but somewhat different directions, they say pour the batter over the melted butter then add the fruit, this works also, but I have always added the batter on top.
Rhubarb is one of my very favorites - thanks for the cobbler recipe, it looks wonderful!
norgeway
Well-known member
My favorite too!
When my Grandmother asked what kind of pie I wanted..The answer was the same! RHUBARB!! And she did fix it often!
When my Grandmother asked what kind of pie I wanted..The answer was the same! RHUBARB!! And she did fix it often!
Thanks for the recipe and photos. I've really come to like rhubarb the past few years.
In a jam...
Have you tried making a batch of rhubarb jam?
It's really tasty on fresh baked biscuits!
My last batch is gone so time to make more.
Have you tried making a batch of rhubarb jam?
It's really tasty on fresh baked biscuits!
My last batch is gone so time to make more.
Ovehere Bonne Maman sells a rhubarb jam that is hardly red. I guess they take the red peel off first. I also have a recipe for a rhubarb pie that says to take the red peel off. Anyone else using rhubarb without the red peel?
I've never seen a recipe that instructs to remove the peel. Once cooked or baked, the peel doesn't seem to be a factor.
According to the Sunset Western Garden Book, the "Victoria" variety of rhubarb produces stalks that remain green.
According to the Sunset Western Garden Book, the "Victoria" variety of rhubarb produces stalks that remain green.
The red peel is what rhubarb gives the sour taste. Without the red peel it's les sour so you can use less sugar.
Jam,
My grandmother used to make rhubarb jam and it was not red at all and she certainly never took the red skin off - the jam as a sort of light brown colour. That sounds revolting but actually it was rather nice for a change - she made two varieties, Rhubarb & Clove or Rhubarb & Ginger. Rhubarb cannot have much pectin in it (thats what makes jam set) as it was always very thin jam.
Another nice way to use rhubarb is in an "amber". This is really just a variety of lemon meurangue pie, using rhubarb that has been lightly stewed with juice & rind of an orange - I use the microwave for this. Sweeten to taste and I always thicken the liquor with some arrowroot. Bake your pastry case "blind", add the rhubarb and top with meurange in the usual way. You really need to eat this on the day it is made otherwise the pastry will go soggy
Al
My grandmother used to make rhubarb jam and it was not red at all and she certainly never took the red skin off - the jam as a sort of light brown colour. That sounds revolting but actually it was rather nice for a change - she made two varieties, Rhubarb & Clove or Rhubarb & Ginger. Rhubarb cannot have much pectin in it (thats what makes jam set) as it was always very thin jam.
Another nice way to use rhubarb is in an "amber". This is really just a variety of lemon meurangue pie, using rhubarb that has been lightly stewed with juice & rind of an orange - I use the microwave for this. Sweeten to taste and I always thicken the liquor with some arrowroot. Bake your pastry case "blind", add the rhubarb and top with meurange in the usual way. You really need to eat this on the day it is made otherwise the pastry will go soggy
Al
I love to eat fresh rhubarb right out of the garden.....no sugar added! Yum!
Gary
Gary
