CurlTalk

Rhubarb how I love thee

xcptnlxcptnl Posts: 15,678Registered Users
I know, every year I start a rhubarb thread. I just had my first piece of rhubarb pie this season. To DIE for. Totally worth the burned off finger tips.

And I also want to say how lucky I am to live in area with such great farmer's markets. Within 20 miles of me I probably have 10 or more fantastic farmer's markets. The one I went to today had plants, flowers, meats, cheeses, baked goods and, of course, rhubarb. Most people do not know how wonderful this area of Massachusetts is agriculturally (central/western) but it always takes my breath away as I drive through such beautiful farm land. I have read that because the CT river goes through this area the land has great nutrients and it also keeps the ground warmer so the farmers can start planting earlier.

Ok...stepping off my soapbox. And thinking about a 2nd piece of pie.
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
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Comments

  • SariaSaria Posts: 15,963Registered Users
    Sigh, rhubarb. I understand, xcptnl; oh how I understand. It's too bad I had to walk away from the rhubarb because I'm leaving tomorrow and I won't be cooking. Every year the hardest thing with rhubarb is deciding what to make. Rhubarb tarts with softly whipped cream, rhubarb upside-down cake, rhubarb meringue tarts, rhubarb mousse, rhubarb fool, rhubarb relish for roasted meat. Rhubarb!
    por-que-no-te-callas.jpg
  • xcptnlxcptnl Posts: 15,678Registered Users
    I can tell we had a wet winter and spring. Boy was this rhubarb juicy. I am going to dig out that recipe you shared last year for the rhubarb/cardamon muffins.
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • SariaSaria Posts: 15,963Registered Users
    I think what I want to make most of all now is a gorgeous meringue stack sandwiching bright, tart rhubarb and vanilla bean whipped cream. Sigh.
    por-que-no-te-callas.jpg
  • xcptnlxcptnl Posts: 15,678Registered Users
    Would a rhubarb relish work for pork? I have a recipe I make that uses dried cranberries, whole cranberry relish, orange juice and some slices of orange peel that I love. What would I use if I use rhubarb?????
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • NetGNetG Posts: 8,116Registered Users
    I just had my first rhubarb today! I'm not huge on desserts, but was shooting (photos) on the mountain w/ friends today. If you're going to eat lunch at over 9000 feet and they made rhubarb berry pie from fresh ingredients that morning, who cares if you're full? You still have to at least get some to take home!

    Sent from my "smart"phone. Please excuse typos!
    The pews never miss a sermon but that doesn't get them one step closer to Heaven.
    -Speckla

    But at least the pews never attend yoga!
  • SariaSaria Posts: 15,963Registered Users
    A rhubarb relish works great for pork. You could use those same flavors with rhubarb, but if you wanted something more spring-like, just cooked with a little citrus zest (like grapefruit) and juice and maybe vanilla bean (goes nicely with pork).

    Rhubarb chutney

    Rhubarb for breakfast (or dessert depending on your mood):
    /home/leaving?target=http%3A%2F%2Fleitesculinaria.com%2F39127%2Frecipes-rhubarb-pistachios-yogurt.html" class="Popup
    Vegetables and protein! ;)
    por-que-no-te-callas.jpg
  • spring1onuspring1onu Posts: 16,528Registered Users
    I had rhubarb pie once. I didn't like it.

    Let the bashing commence.

    :lol:

    I also don't like parsnips. Totally unrelated.
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
  • xcptnlxcptnl Posts: 15,678Registered Users
    spring1onu wrote: »
    I had rhubarb pie once. I didn't like it.

    Let the bashing commence.

    :lol:

    I also don't like parsnips. Totally unrelated.

    You would like mine!!!
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • xcptnlxcptnl Posts: 15,678Registered Users
    Saria wrote: »
    A rhubarb relish works great for pork. You could use those same flavors with rhubarb, but if you wanted something more spring-like, just cooked with a little citrus zest (like grapefruit) and juice and maybe vanilla bean (goes nicely with pork).

    Rhubarb chutney

    Rhubarb for breakfast (or dessert depending on your mood):
    Rhubarb and Pistachios over Thick Yogurt | Leite's Culinaria
    Vegetables and protein! ;)

    Thank you!!!
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • spring1onuspring1onu Posts: 16,528Registered Users
    xcptnl wrote: »
    spring1onu wrote: »
    I had rhubarb pie once. I didn't like it.

    Let the bashing commence.

    :lol:

    I also don't like parsnips. Totally unrelated.

    You would like mine!!!

    I would definitely try it again...my word, there is crust involved!!!
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
  • SariaSaria Posts: 15,963Registered Users
    spring1onu wrote: »
    I had rhubarb pie once. I didn't like it.

    Let the bashing commence.

    :lol:

    I also don't like parsnips. Totally unrelated.

    Dead to me.





























    Have you had parsnip purée? Or chips? Or brown butter and maple syrup-drizzled?
    Also, what xcptnl said. Or mine. :p And rhubarb muffins. And rhubarb crumb coffee cake. And cobbler. And rhubarb custard. And that Greek yogurt recipe I linked.
    por-que-no-te-callas.jpg
  • PoodleheadPoodlehead Posts: 6,959Registered Users
    I have one bag left in the freezer from last year, I got SOOOOooo much, but I have to finish it off before I harvest again this year. Probably not before June.

    There's half a pie in my fridge that I baked yesterday. Should be nice and save some for the boys.
    Minneapolis, MN
  • spring1onuspring1onu Posts: 16,528Registered Users
    Saria wrote: »
    spring1onu wrote: »
    I had rhubarb pie once. I didn't like it.

    Let the bashing commence.

    :lol:

    I also don't like parsnips. Totally unrelated.

    Dead to me.













    Have you had parsnip purée? Or chips? Or brown butter and maple syrup-drizzled?
    Also, what xcptnl said. Or mine. :p

    Oh, Saria. :lol: How you make me laugh, I love it!!! :laughing8:

    I had parsnips in soup and they were so foul to me I couldn't even finish it. I'm not saying I'd never try them again, but my first go at them, disgusting. Maybe roasted would be ok. Covering them with browned butter and maple syrup might mask some of the gross. ;) :laughing9:
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
  • SariaSaria Posts: 15,963Registered Users
    PARSNIPSARENOTGROSS!!!! :p
    por-que-no-te-callas.jpg
  • xcptnlxcptnl Posts: 15,678Registered Users
    Saria wrote: »
    PARSNIPSARENOTGROSS!!!! :p


    springy-I have to agree with Saria on this one. I still <3 you though.

    Oh, and the crust on this pie-BESTEVAH!! Flaky deliciousness!!
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • spring1onuspring1onu Posts: 16,528Registered Users
    Saria wrote: »
    PARSNIPSARENOTGROSS!!!! :p

    LMAO!!! :laughing3:
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
  • missbanjomissbanjo Posts: 3,088Registered Users
    spring1onu wrote: »
    I had rhubarb pie once. I didn't like it.

    Let the bashing commence.

    Lol Spring! I love it but haven't had it in so dang long. I've tried strawberry-rhubarb since that's all anyone ever has but that just messes it up since I don't like strawberries.


    I never did plant any last year. I'm setting myself a reminder to do it when I get back. Since the leaves are supposed to be poisonous do you think it's safe to plant them outside? (Safe from rabbits, deer and the like)
    Southern Colorado Curly
    Mix of 2s med-low porosity, med-fine texture, lots of hair
  • medussamedussa Posts: 12,993Registered Users
    Curse you for starting this thread. My mouth is watering thinking about rhubarb pie or some Rhubarb Betty with some vanilla ice cream.

    Oh I could cry right now.
  • xcptnlxcptnl Posts: 15,678Registered Users
    I wish I had a good place to plant some. I drive by a house that has this beautiful rhubarb and they letbit go to seed- it breaks my heart. I keep telling SO that I am going to a midnight rhubarb raid!!!!


    Sent from my iPhone using CurlTalk
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • xcptnlxcptnl Posts: 15,678Registered Users
    xcptnl wrote: »
    I wish I had a good place to plant some. I drive by a house that has this beautiful rhubarb and they let it go to seed- it breaks my heart. I keep telling SO that I am going to do a midnight rhubarb raid!!!!


    Sent from my iPhone using CurlTalk




    Sent from my iPhone using CurlTalk
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • rouquinnerouquinne Posts: 13,499Registered Users Curl Connoisseur
    x dearest... you may come to my house and raid my rhubarb patch as much as you like!

    i have given some to one of my friends and my neighbour Tammy and made rhubarb squares to take to mom's last weekend. it has gone from tiny to WHOOSH in a couple of weeks and i had to pull out two flowering stalks last week. tomorrow i am bringing some to work to give my friend Lisa.
    My blog:

    /home/leaving?target=http%3A%2F%2Flabellatestarossa.blogspot.ca%2F" class="Popup

    Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
  • xcptnlxcptnl Posts: 15,678Registered Users
    Awww thanks rou!! I wish I had someone near that had an over abundance I'd rhubarb!! I tried to freeze it once and it did not work at all. I thought I should thaw it before I used it and it turned to mush. Maybe you should use it frozen?? I dunno.


    Sent from my iPhone using CurlTalk
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • SystemSystem Posts: 39,059 Administrator
    It probably has too much water content to freeze well??

    I used to make a mean strawberry-rhubarb pie...the tartness of the rhubarb set off the strawberries nicely. Mmmm.
  • jeepcurlygurljeepcurlygurl Posts: 19,250Registered Users Curl Connoisseur
    My sister made me a huge bowl of rhubarb sauce yesterday. I stood in the kitchen and ate it. Nothing else. It was mmm mmm good.
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, oils, honey, vinegar.
    --My CG and grey hair progress -- http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html
  • xcptnlxcptnl Posts: 15,678Registered Users
    My sister made me a huge bowl of rhubarb sauce yesterday. I stood in the kitchen and ate it. Nothing else. It was mmm mmm good.

    I love that on ice cream!!



    Sent from my iPhone using CurlTalk
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • PoodleheadPoodlehead Posts: 6,959Registered Users
    xcptnl wrote: »
    Awww thanks rou!! I wish I had someone near that had an over abundance I'd rhubarb!! I tried to freeze it once and it did not work at all. I thought I should thaw it before I used it and it turned to mush. Maybe you should use it frozen?? I dunno.


    Sent from my iPhone using CurlTalk
    The frozen stuff still works for pies and bars, but not for other recipes where you want to retain the texture. I add the liquid that comes out when it thaws, and it works just fine.
    Minneapolis, MN
  • xcptnlxcptnl Posts: 15,678Registered Users
    Poodlehead wrote: »
    xcptnl wrote: »
    Awww thanks rou!! I wish I had someone near that had an over abundance I'd rhubarb!! I tried to freeze it once and it did not work at all. I thought I should thaw it before I used it and it turned to mush. Maybe you should use it frozen?? I dunno.


    Sent from my iPhone using CurlTalk
    The frozen stuff still works for pies and bars, but not for other recipes where you want to retain the texture. I add the liquid that comes out when it thaws, and it works just fine.

    Thank you for that info. I think I freaked when i saw them all soggy and was not sure how they would hold up during the cooking .


    Sent from my iPhone using CurlTalk
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • SariaSaria Posts: 15,963Registered Users
    Yep, you can even buy frozen rhubarb in certain countries. Good for mousse!

    Xcptnl, I totally got a Pushing Daisies image of dressing up as cat burglars to go raid someone's rhubarb patch and come back to make pies. :lol:
    por-que-no-te-callas.jpg
  • xcptnlxcptnl Posts: 15,678Registered Users
    Saria wrote: »
    Yep, you can even buy frozen rhubarb in certain countries. Good for mousse!

    Xcptnl, I totally got a Pushing Daisies image of dressing up as cat burglars to go raid someone's rhubarb patch and come back to make pies. :lol:

    Can we have the mission impossible theme song playing??? That would be awesome!


    Sent from my iPhone using CurlTalk
    Central Massachusetts

    One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

    In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
  • spring1onuspring1onu Posts: 16,528Registered Users
    I still don't like it. :dwarf: (like my green hat?)
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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