Over a Cup: Ideal recipes for leftover rhubarb from the garden

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Diane Prather

Illena’s Rhubarb Pie

¾ cup regular sugar

½ teaspoon nutmeg

3 tablespoons all-purpose flour

1 tablespoon butter, melted

2 eggs, well-beaten

3 cups diced rhubarb*

1 cup sliced strawberries (or other berries like raspberries, blueberries or blackberries)

1 nine-inch pie crust

2 tablespoons Turbinado sugar (available at grocery stores)

*You can use only rhubarb for the pie. If so, use 4 cups of diced rhubarb and 1 cup of regular sugar.

Preheat the oven to 400 degrees F. Combine sugar, nutmeg and flour. Stir in the melted butter. Add the eggs and beat with a whisk until smooth. Place rhubarb and berries in the pie crust. Pour egg mixture over the top. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees and bake another 30 minutes. Sprinkle Turbinado sugar over the top of the pie when it is still warm. Serves 8.

— Contributed by Illena Updike, of Craig

I hope everyone has some rhubarb left in their gardens because this week’s column features a rhubarb pie recipe, a “different” recipe. It comes from Illena Updike, of Craig. Illena says, “The great part (of the recipe) is that you use only one pie crust.”

So here it is.

To make Illena’s rhubarb pie, you will need the following ingredients: ¾ cup regular sugar, ½ teaspoon nutmeg, 3 tablespoons all-purpose flour, 1 tablespoon butter (melted), 2 eggs (well-beaten), 3 cups diced rhubarb*, 1 cup sliced strawberries (raspberries, blackberries, or blueberries), one 9-inch regular pie crust and 2 tablespoons Turbinado sugar.

  • Note concerning the berries: You can omit the berries and bake the pie using only diced rhubarb. If you do, use 4 cups of diced rhubarb. You may also want to increase the amount of sugar to 1 cup.

Note concerning Turbinado sugar: Illena says this type of sugar has large grains and is kind of a “block sugar.” She says you can purchase the sugar at your local grocery store.

To bake the pie, first preheat the oven to 400 degrees F.

Combine the sugar, nutmeg and flour. Stir in the melted butter. Add the eggs and beat with a whisk until smooth.

Place the rhubarb and berries in the pie crust and pour the egg mixture over the top. Bake for 10 minutes at 400 degrees and then reduce the heat to 350 degrees and bake for another 30 minutes. Sprinkle Turbinado sugar over the top of the pie while it’s warm.

This recipe serves eight people.

Illena said, “I made the pie, and it lasted about one meal. It’s delicious. I took it to club and they devoured it.” About the Turbinado sugar, Illena said, “The way I see it, the Turbinado sugar makes the top of the pie crunchy.”

Thanks so much for contributing this recipe, Illena.

Here’s still another rhubarb recipe from my files. I have not tried it yet.

To make “Rhubarb Butter Crunch” you will need: 3 cups diced rhubarb, 1 cup sugar; 1 ½ cups, plus 3 tablespoons flour; 1 cup brown sugar; 1 cup oatmeal, ½ cup butter and ½ cup shortening.

Heat oven to 375 degrees.

Combine rhubarb, sugar and 3 tablespoons of the flour. Place in a greased pan (size not given). Combine brown sugar, oatmeal and remaining flour. Cut in butter and shortening. Mix until crumbly. Sprinkle over rhubarb. Bake for 40 minutes. Serve with ice cream.

This recipe sounds easy and good.

If you have a recipe you’d like to share, please send it to me at Box 415, Craig, CO 81626 or call me at 824-8809. How about zucchini recipes?

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