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!
Have NEVER cooked rhubarb but your recipe sure does look yummy!! Enjoyed reading through your blog…
Hi Kathryn!
Tanks so much for your visit and your swee comment. Please do give rhubarb a try. I wasn't sure of it to begin with because it reminded me of celery. I don't care for celery. But this recipe is great and totally yummy!