This is year #2 with my rhubarb. On your second year, you can pluck some stalks! I did my first plucking this past weekend!
It’s amazing seeing how large the stalks can become, and truthfully… if I had known better, I probably should have picked earlier! The stalks were so large I had to cut them in half as well as chop them up. Live and learn, right? 🙂
A week ago, Shannon’s grandpa stopped by the homestead and was bragging on the rhubarb. He said, “You want some good eatin?”
“Sure!” we replied
He then said, “Cut you a few of these stalks up with some strawberries and make a pie! Mamaw’s got a recipe.”
I didn’t get the recipe, but I will… This is just how I did it and it was a great hit with the family!
I chopped my rhubarb, which equalled about 2 cups, then I sliced up some of our strawberries that are now ripening. Yay!
I poured a little organic cane juice crystals (you can use sugar if you like) and a bit of vanilla over the mixture and let it set til it got nice and juicy.
I used slightly less sugar for this crust than I do for my normal cobblers. It worked well!
Here’s the recipe in entirety…
2 cups rhubarb, chopped
2 cups strawberries, sliced
1/2-1 cup of sugar/cane juice crystals/maple syrup/etc.
2 tsp vanilla
crust:
2 cups flour, *can be white, wheat, soft white, or a mixture*
2 cups milk
2 cups sugar, *like I said, I cut this one down and got away with 1 cup*
2 tbsp baking powder
1 tsp salt
Melt 1 stick butter in casserole dish.
Once butter is melted, pour in crust mixture. Pour fruit in over crust.
Bake at 350* until crust rises and browns.
This was absolutely delicious! Give it a try and let me know what you think!
