Who, besides myself, loves rhubarb?

[CaliforniaPeggy]

I make it into sauce, and it's wonderful! Agree, or not?

[bilgewaterbill]

1. Is it true that parts are poisonous? nt

[CaliforniaPeggy]

4. Yes, the leaves are poisonous, but

you remove any traces of them, and the rest is DELICIOUS! THANKS for stopping by...

:hi:

[ralps]

2. I love it but I can't have it that often

:shrug: :hi: :hug:

[CaliforniaPeggy]

5. That's too bad! Are you allergic, or is your digestion sensitive to

all that fiber? I have to watch that too; easy to eat too much, and then my insides *um* hurt...

:hi:

[ralps]

18. I'm diabetic, so all the sugar that is needed to cook the rhubarb

would be havoc for me, although I probably could make it with Equal or Splenda:shrug: :hi: :hug:

[CaliforniaPeggy]

23. That would work, indeed!

You sure as heck don't need any sugar overload...I would think the fiber would help control your blood sugar, too.

:hi:

[The_Casual_Observer]

3. Doesn't it need some added flavoring to make it taste good?

[imenja]

7. a bit of cinnamon and lemon

and of course sugar, but not too much

[CaliforniaPeggy]

8. Yes, it is a bit TART!

I let it cool a bit after cooking, and then when I can taste it, I add some sugar. That's all it needs. Some people add strawberries; I've never tried that.

:hi:

[imenja]

6. it's the best, rhubarb crisp rocks

nice and tart with vanilla ice cream on top

[notadmblnd]

10. rhubarb upsidedown cake

now thats yummy.

[CaliforniaPeggy]

12. This also sounds yummy!

Wow, I didn't expect so many neato responses!

:7

[imenja]

13. have a recipe?

I've never made it

[xmas74]

39. I have one for a dump cake.

Similar to an upside down cake.

[imenja]

43. maybe you could post it in the cooking and baking group?

[xmas74]

44. Sure.

And it is really easy too-it would be very hard to mess it up. I'll go over there later on tonight.

[imenja]

47. awesome! thanks!

:bounce:

The bad thing about living in South Florida is that rhubarb has to be imported. You buy it in the store for a ridiculous price. In Minnesota it grows in the alleys. All you have to do is go grab some.

[xmas74]

50. Here in MO I just grow it in my backyard.

It does grow like weeds, though.

[notadmblnd]

67. make it just like pineapple, just substitute rhubarb

but here is what I do.

1 glass 13x9 cakepan
1 stick of butter
1 cup of brown sugar

enough chopped rhubarb to cover bottom of pan

melt the butter and evenly distribute the brown sugar in bottom of pan
toss your rhubarb into the bottom of pan and spread evenly

mix up your basic yellow cake mix and pour on top. cook according to instructions on the box.

[imenja]

69. thanks

I'm constitutionally prohibited from using cake mixes, but I'll try something next time I see rhubarb available.

[CaliforniaPeggy]

11. That does sound yummy!

I've never done that...I usually just make it into sauce, and eat it chilled.

I bet the vanilla ice cream is outstanding! Thanks for sharing!

:toast:

[nothingshocksmeanymore]

9. LOVE IT!

I don't make it much but I love getting Rhubarb and fried chicken at the place at KNott's Berry Farm

What kind of sauce? What do you use it on?

Oh and I LOVE rhubarb pie

[CaliforniaPeggy]

17. I normally just make the stalks into sauce.

Very simple: Wash the stalks, cut into approx. 1" pieces, put into large stock pot w/small amount of water, bring to boil, turn flame to lowest setting/simmer and cook SLOWLY until all the sections are turned into mush. Cool, add whatever sweetener you like, chill and eat, or eat it warm. I prefer chilled. I don't eat it on anything. I like to use it the way you would applesauce, like a side dish. Rhubarb pie is wonderful!

:toast:

[nothingshocksmeanymore]

19. OK that's what I thought you meant

but I had filet mignon with a rhubarb sauce once at a restaurant. That's why I asked.

[CaliforniaPeggy]

27. I am continually amazed at the combinations that are so good!

Of course, almost anything is good with filet mignon! I'll file that away for future reference...Once in a blue moon for filet mignon around here, at $25.00 per pound! lol

:toast:

[imenja]

22. no cinnamon or fresh lemon juice?

[CaliforniaPeggy]

24. I haven't tried any of those;

Maybe I will! Do you use both, or one or the other? All these great suggestions!

:hug:

[imenja]

26. yes, absolutely both

a little fresh nutmeg can be good too. It MUST be freshly grated though.

[autorank]

14. Try rhubarb pie. Never had it but my father lived for it!

[hfojvt]

16. Jynx n/t

[hfojvt]

15. Pies, myself

I never had much use for the sauce.

[CaliforniaPeggy]

20. Pies are wonderful! I don't make them 'cause I don't need the fat and

calories in the crust! And the sauce is much simpler, too. My family agrees with you! They always call it "rhublech" and turn up their noses at it...Doesn't bother me! More for yours truly!

:hi:

[libodem]

21. we used to steal it out of peoples yards,

in the summertime, on the way home from the swimming pool. We took it home, put salt on it and ate it raw.

[CaliforniaPeggy]

25. Whew, raw! That must have been *um* interesting!

Must have made you salivate like mad, since it is quite tart! Esp. the field-grown. The hot-house stuff is good too, but it has a slightly milder flavor...

:hi:

[Blue in a Red State]

31. I love it raw

Can't stand it cooked.

[CaliforniaPeggy]

32. All right! Whatever floats your boat!

I need mine cooked...

:hi:

[Historic NY]

28. Strawberry & rhubarb pie...try it very good.......

rhubarb preserves too.

[CaliforniaPeggy]

30. How do the preserves differ from the sauce?

I'd guess thicker, right? And maybe sweeter? How do you eat the preserves? No smartass answers, now!

:toast:

[Historic NY]

72. When my grandma was alive............

she used to get us to go out and pick the rubarb from the spot along the old barn wall where it grew. We would them gather up strawberries too for her. I really never watched her but I think she just put up the remainder of what wasn't used for making the pies. Old Italian grandmothers like mine never wrote stuff down so you had to watch what they did. It wasn't tart and it was thick. Mostly we were too busy helping out with a couple of uncles in the tomato and pepper garden. Nothing ever went to waste, old tomatoes became chili sauce to put on her fresh baked bread. She lived to a ripe old age of 98 and by herself until she was 96.

[CaliforniaPeggy]

74. What a great story!

Thanks for sharing it with me...

:toast:

[KT2000]

29. My FAVE!! PIE!

still waiting for it to come in at my store. They usually get the hot house rhubarb in Feb but something must have gone wrong. It still has not arrived! They keep telling me "any day now."

Sauce is good for every day and pie is really special.

[CaliforniaPeggy]

35. I agree completely! I was instrumental in getting it into my store,

and it makes me so happy to see those colorful stalks. I don't think many people in my town eat it; the clerks always ask me what it is! And how do I eat it, and so on...lol

:toast:

[Rabrrrrrr]

33. No one loves rhubarb more than me

OMG, I love rhubarb! We had a huge rhubarb plant in the yard when I was a kid. Used to pull it out, and just eat it. Sometimes would put sugar on it.

Mostly made mom make pies and crisps out of it.

And none of that sissy fucking bullshit rhubarb/strawberry abominations, either. Straight fucking rhubarb.

I never even heard of strawberry/rhubarb until I was in my late 20s.

What kind of asshole makes that? Why ruin perfectly good rhubarb? Fuck those people. If you need strawberry in your rhubarb, then you don't deserve rhubarb.

[CaliforniaPeggy]

36. Now, now, Rabrrrrrr!

No need to get all hot, my dear! Everybody can eat their rhubarb just the way they like it, IMHO! How boring the world would be if we all ate it exactly the same way! The rhubarb doesn't care...I'm glad you enjoy it so much...

:toast:

:hug:

[Rabrrrrrr]

65. Sorry. I get a little, um, impassioned

when it comes to rhubarb.

:-)

But you are right, the world would be boring if we all at it the same way. The world's IQ would likely have gone up on average 20 points, and the world would be a much more tasteful, artful, mindful place to be . . . but yes, it might be more boring.

:7

[CaliforniaPeggy]

68. Good morning to you, Rabrrrr!

You are too funny, lol! What can I say? I'm sitting here, laughing helplessly...Your points are well taken! I'm honored to have you posting on my silly thread. *bows* *blushes*



:toast:

[ffm172]

34. Love it too

my mom makes a great dessert of it. Cooks it and then we eat pudding with it and roasted oat flakes. Yummy, yummy, yummy

[CaliforniaPeggy]

37. Hi there, ffm172!

Thanks for stopping in! Now roasted oat flakes--that's a new idea here. Sounds yummy!

Hope you're feeling as well as can be expected these days.

:loveya:

:grouphug:

[ffm172]

40. we melt some butter and sugar in the pan

and the put the oat flakes in. Let them cool afterwards. puts some crunchy to the desert. Gosh, that makes me hungry now :)

I am doing ok. Not so close to crying at the moment. Missing him and waiting for a email/call/letter from him.

:hug:

[CaliforniaPeggy]

42. That sounds very good indeed!

When you have a chance, could you tell me the specific recipe? You know, quantities of oat flakes and so on?

I am glad you're OK right now. One day at a time, dear girl...

:grouphug:

[ffm172]

49. I can't really give you a recipe

just make as much flakes as you want and caramelize them. But you have to move them in the pan quite good or the flakes burn pretty fast. But maybe I can ask my mom about the quantities. Once I find out, I pm you

You say it, one day at a time. I am glad I can go to my aunt over the long weekend.

:love:

[xmas74]

38. Me,me, me!

I am growing some-I love to keep it frozen. I make strawberry-rhubarb cobbler out of it. I have a friend who makes a dump cake w/ it too that is very easy. If you would like, I can give you the recipe right now (can't on the cobbler-I am at work).

[CaliforniaPeggy]

41. Sure, recipes are ALL GOOD!

You can post it when you get a chance, or pm it, or email it, or whatever you like! I love easy recipes...

:hi:

[xmas74]

45. I'll post it over in the baking group later on tonight, when I

have a chance.

[CaliforniaPeggy]

54. Thanks! I'll check for it in the later AM.

Seeing as how it's nearly midnight here in California now, and I NEED TO GO TO BED ONE OF THESE HOURS! Thanks for posting...

:toast:

[NomoBreaks]

46. Garrison Keillor

hee hee hee

[CaliforniaPeggy]

52. Hey there, NomoBreaks, What can I say but

the man has taste! hehehe BTW, WELCOME TO DU!

:toast:

[NomoBreaks]

53. Thanks much, nice place.

What's that delicious smell from the kitchen?

[CaliforniaPeggy]

55. LOLOLOL!

:toast:

[ghostsofgiants]

48. We used to grow it in my back yeard.

I loved it as a kid.

[Momof1]

59. So did I

I always loved it raw. I don't think I ever ate it cooked, for some strange reason.

[Nothing Without Hope]

51. Rhubarb custard pie! The tartness of the rhubarb and the sweet creaminess

of the custard make a wonderful dish. I remember it fondly from my childhood - my grandmother made it when the rhubarb in her garden was in season.

Rhubarb LEAVES are poisonous - people unfamiliar with this plant need to be cautious with it.

I didn't see a straight rhubarb custard pie on the net, but here's a strawberry-rhubarb custard pie, and the page it came from ( http://tinyurl.com/4c4vk ) has a recipe for it:

[CaliforniaPeggy]

56. Ahhh, you're making me hungry!

Thanks for the photo and the link...I had NO idea there were so many recipes out there for the humble rhubarb!

:hi:

[CaliforniaPeggy]

57. OK everybody!

Thank you for participating! I need to be in bed now...See you all later this morning!

:grouphug:

[Nothing Without Hope]

58. Not so humble, and it's becoming easier to find in food stores.

I saw lots of lovely fresh red rhubarb just a couple of days ago in one of the foodie meccas of the Greater Boston area, Russo's.

Yum! Its flavor is so intense, desserts made with bland-tasting fruits can't begin to compare.

[Blue_In_AK]

60. I love rhubarb...

...because it's the first live thing to pop up out of the ground in my back yard in the spring. :)

[Skittles]

61. ME, ME, PEGGY!!!!

My grandmother in England used to make rhubarb pie: *SLURP*

[Freebird12004]

62. agreed - great with strawberries

[Borgnine]

63. I used to like rhubarb soda.

Now... not so much, and you can't even find it anymore.

[harper]

64. Rhubarb gravy over hot buttered biscuits.....yum

We called it rhubarb gravy, but its the same as the rhubarb sauce mentioned above. While it's cooking, make scratch biscuits. Take warm biscuits, split open, apply generous pat of butter to each half and top with warm rhubarb gravy. To die for.

[ScreamingMeemie]

66. Rhubarb sauce is the best!!!!

:bounce:

[Moosepoop]

70. Rhubarb pie!!!!

Thank goodness there's one store here in my town that bakes it -- but nobody makes a rhubarb pie like Grandma did!!! (I don't even try.)

[ScreamingMeemie]

71. I make strawberry rhubarb for MrG because he loves it so!

:hi:

[grannylib]

73. Love rhubarb crisp, rhubarb/strawberry pie, rhubarb jam, yuummmm