This weekend I realized the rhubarb season is coming to an end! I suddenly felt the need to squeeze out every ounce of rhubarb-ness I could. My rhubarb plants were looking a bit skinny, so... I bought 35 pounds of rhubarb from a nearby farm. She threw in an extra 3 pounds, just for fun. 38 pounds of boxed rhubarb sure looked a lot bigger than what I was picturing. Yikes!
|(Just a tiny portion of 38 lbs)|
I brought my box of rhubarb home and pulled out various rhubarb recipes. What to do, what to make? I ended up chopping and freezing 30lbs, to be juiced at a later date. Rhubarb juice is very refreshing, especially mixed with some club soda.
Next up-rhubarb pie, of course. I used Martha Stewart's Rhubarb Crumble Pie recipe from her Pies & Tarts cookbook. The crust is an all-butter crust. The filling is 1-3/4 lb. chopped rhubarb, mixed with 1 cup sugar, 2 tbsp. corn starch and a pinch of salt. It is topped with a crumble of 3/4 cup flour, 1/3 cup packed brown sugar, 3 tbsp. granulated sugar, pinch of salt and 6 tbsp. butter. The pie was perfect; juicy, tart-but not too tart, crispy and crumbly. (The only finished picture I have is with our dinner we had.)
I have about 3 more lbs. set aside. I am hoping to make some jam yet. I think I will wash the jars tonight.