I thought that header would get your attention. Now that you're here. Let's chat about growing Rhubarb. I have wanting to plant this veggies in the garden for quite sometimes, then I heard of rhubarb Pies rescipes ect. I'm really currious. Have you grown rhubarb in your garden. Care to share your experience. Oh, I'd like to discuss about the Pie making rescipes too.
Rhubarb Pies Any One?
Just finished off a piece of pie!
We have had Rhubarb in our garden forever. It will never need replanting. Just a little manure around it once in a while.
Don't know about the recipe, just how to chow down on it!
I'm so glad you've responded. That proven Rhubarb is very hardy to survive zone 4a. Wow! Where you're I gathered they require full sun? My question now is its heat tolerance. It could be 'purdy' balmy HOT down here where I'm. Thanks for your respond. Oh, BTW how was the pie? lol.
Great!
Hi Kim... good to see you over here. Have you ever wrapped your lips around anything rhubarb? It is really tasty. I grew up in MN and we ate pies, jams, sauces, bars... I love it and when I go back for visits, family is generous enough to feed me lots of rhubarb.
I am afraid you will find it is far more cold tolerant than heat tolerant. While it is perennial in the north, it will not grow here. A guy we knew would dig his up and put it in the freezer for a few months each winter. He did keep it going for a few of seasons but... I will see if I can find any more info for you.
Also, should you try some, remember, the leaves and the roots are not edible. Only the stalks. Also, the way these are propagated is by division.
Oh thanks Kristi. I would appreciate more info. anything will help. The nursery staff did advice me to plant them in the shade. I'll surf the internet for some recipe. Hah, I'm willing to dig the tuber up and keep them in the fridge if needed. I don't recall ever eaten them before. But I will definately remember the roots and leaves are not edible. Geez, reminds me of the Japanese eating puffer fish--in an utmost care to avoid the poisoned liver from the fish. lol. Thanks again.
I have some family rhubarb recipes and some in the "back home" cookbooks. I will try to find them and post over the next few days. If anyone can grow it in the south, you will be able to and when you do, I'll come to your house and feast. Or at the very least, learn how to keep it alive in the south. Did you buy it locally?
Kim ~ I found these recipes and have more for tortes and cake. The link has a bit of info about growing rhubarb in TX.
http://aggie-horticulture.tamu.edu/PLANTANSWERS/vegetables/rhubarb.html
I like a two crust pie and this is good:
Mix 1 1/2 cups sugar, 2 eggs, 2 Tbsp flour
Pour over 1 quart diced rhubarb or enough to fill one unbaked pie crust. Cover with crust. Bake @ 325° for about 1 hour.
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An open top pie:
2 cups diced rhubarb
2 eggs beaten
1 cup milk
1 cup sugar
2 Tbsp butter
2 Tbsp flour
salt
Put rhubarb in pie shell. Beat eggs, add milk, sugar and flour. Pour over rhubarb. Dot with butter and bake 1 hour.
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Rhubarb Meringue Pie
2 1/2 cups cut rhubarb
1 1/2 cups sugar
2 1/2 Tbsp flour
3 egg yolks, beaten
Grated rind of 1/2 lemon
meringue
Mix together flour and sugar, add beaten egg yolks and mix well. Add rhubarb. Pour in unbaked pie shell. Bake in hot over 20 minutes. Then moderate oven till done. Top with meringue.
Blueberry Rhubarb Jam
Boil 3 cups cut up rhubarb and 1 pint blueberries until rhubarb is soft. Add 1 package powdered pectin and stir until mixture boils. Boil hard for 1 minute, then add 5 1/2 cups sugar. Stir until mixture comes to a good boil. Cook 1 minute. Remove from heat and add this juice from 1/2 lemon. Pour into jars and seal.
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Rhubarb and Orange Jam
4 cups rhubarb
1 orange and rind cut finely
4 cups sugar
speck of salt
Place diced, unpeeled rhubarb in colander. Pour over 2 quarts boiling water. Drain. Put in kettle, add orange, salt and 2 cups sugar. Boil briskly for 3 minutes. Add remaining sugar and boil 5 minutes longer. Seal while hot.
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Rhubarb Jam
5 cups diced rhubarb
5 cups sugar
1 package red jello
Mix sugar and rhubarb together. Let stand until it forms its' own juice. Then bring to a boil and boil for 1 minute. Add the pkg of jello and boil another 5 minutes. Put in jars and seal.
My favorite was a rhubarb sauce which we would eat warm or served over ice cream or other rhubarb desserts. I think I still have my Moms' recipe for rhubarb sauce. I'll look for it tomorrow.
Kristi, many thanks for finding all the family's recipes to share. The info. provided on the University link is pretty clear this veggie ain't going to prosper in the hot/humid Southern garden. I can see for I've attempted growing gunerea (?spelling) a leafy ornamental cousin of the rhubarb unsuccessfully here serveral times. Yes, I purchased the plant from a reputable nursery. I can see they would gladly trade another plant for me should it not fare well--which obviously it ain't going to do so. I'll enjoy it while it lasts. And yes, you're invited to visit our humble abode and garden. It's an open invitation.
Kim, you are too sweet! I do hope you will be able to sample some of the rhubarb and determine if it suits your taste. I am going to share one last recipe, my favorite.
Rhubarb sauce
Add equal portions of brown and white sugar to diced rhubarb with water. Bring to a boil, watch closely to keep from scorching.
Naturally this one was made by sight and to taste, using however much rhubarb was on hand. It was good served over a dessert or ice cream.
What has the gunnera plant done for you? How long does it last?
Best wishes on the rhubarb plant. Please do keep us posted....
The gunneras bulbs (the size of a large onion) grew for one year. Disappeared during the summer sometime and not to be found again! Thanks Kristi. I'll post this Rhubarb progress. Happy gardening.
Kim