November 2010

So close to Christmas, and nothing done yet! Can't believe how fast the time has flown. No snow yet, and bearable temperatures still though, so maybe those xmas lights will go up shortly afterall.

Thanksgiving is coming up for US friends, so be sure to check out the recipes for rhubarb dressing on site if you are looking for something a little different this year.

One thing there is quite a number of here, are rhubarb wine lovers. So many people bottle their own.

It's been suggested that there may be a few reasons for a rather dull tasting rhubarb wine. Is it too acidic? This inhibits the yeast from drawing out the flavor.

Were the rhubarb stalks stripped down a bit first?

That's where the flavor is, so that could be a contributing factor.

And, it's been suggested that this is just the nature of the rhubarb - not really all that strong of a flavor anyway.

Improvements? Don't waste it; try mixing with a cordial. Experiment by adding other types of wine when drinking it.

Here's a nice combination of sour and sweet.

Rhubarb Pineapple Pie

3 cups chopped rhubarb

16 ounces (total) crushed pineapple, drained

1 1/2 cups sugar

3 tblsp. quick cooking tapioca

lemon zest - 1 tsp.

1 1/2 tblsp. lemon juice

2 9 inch pie crusts (homemade, storebought)

Combine the above ingredients, and set aside to absorb flavors for 15 minutes.

Cover pie plate with bottom crust. Spread rhubarb mixture evenly.

Cover top with second crust; trim and seal well, pinching crust together all the way around. Don't forget to make some slits in the top.

Bake 50 minutes, or until crust is golden brown, and filling is bubbling at 350 degrees F.

Let cool well to set before slicing. Keep refrigerated.

Rhubarb and Apples - Great combination

Now this recipe sounds like something I'd want to make on a day that's cold and rainy. A "comfort food" great with a pot of tea.

This recipe by Caroline Lubbers at Christian Science Monitor is actually her neighbours'. Apparently she lives beside a neighbour who just brings you things. Now, that's my kind of neighbour!

This can be put into a 9 x13 pan, or a bundt pan. The struesel topping just makes it, and you can also throw in a handful of chocolate chips too.

Apple Rhubarb Cake

2 cups flour

1 teaspoon baking soda

1/2 tsp. salt

1/2 tsp. ginger

1/2 cup butter

1 1/2 cup brown sugar

1 egg

1 cup sour cream

1 tsp. vanilla

1 1/2 cups chopped fresh rhubarb

1 cup apple, peeled and chopped into 1/2 inch chunks

(Rhubarb only option – replace apple with additional cup of rhubarb)


1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup rolled oats
2 tablespoons melted butter

Preheat oven to 350 degrees F.

Mix, flour, soda, salt & ginger and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla and rhubarb. Spread in a greased/floured pan (either 9 x 13, bread pan or bundt works). For topping, mix together sugar, nuts, cinnamon, oats and melted butter into a crumble. Sprinkle over top. Bake at 350 degrees F. for 45 – 55 minutes

Protecting Rhubarb Over Winter

There is information on the website regarding covering your plants heavily with mulch, but a heavy cardboard box or bushel basket would be good too. Rhubarb is very hardy, and for that reason, some people don't feel the need to worry about it at all.

Art and Apples Festival, Michigan First place congrats to Mr. Robert Gilbert

Apples, Strawberry and Rhubarb Pie

Bottom Crust
1 1/4 cups flour
1/3 cup shortening
1/2 tsp. salt
4-5 tblsp warm water

Combine flour, shortening and salt in mixing bowl. Add water, 1 tblsp. at a time, until dough firms. Roll out dough; place in pan, cut off excess.

Pie Filling Mixture
5 granny smith apples - Core, peel, sliced small
8 strawberries sliced into small pieces
2 stalks finely chopped rhubarb
1 cup white sugar
1/4 cup white flour
1/2 tsp. cinnamon

Mix the apples, strawberries and rhubarb in a large bowl, and set aside. Mix the sugar, flour and cinnamon - combine will with filling mixture. spread mixture evenly on bottom crust.

Top Crust
1 cup flour
1 cup brown sugar
1 cup quick oats
1 stick melted butter

Mix the flour, sugar and oats together in a bowl. Add the butter. Combine well until the mixture is crumbly. Slowly pour the top crust mixture overtop the apple mixture, and spread evenly.

Bake at 350 degrees in pre-heated oven (middle rack) 45 minutes.

Note Re "Savor The Rhubarb Website"

The site is undergoing some structural and technical changes over the next little while, in order to freshen things up and just be a bit better overall. So, if anything looks odd or out of place, it's only temporary.

Until next time,




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