Hi and welcome!

It's sure looking like a green christmas here in Ontario. Not wishing for freezing temperatures, zero visibility and slippery conditions, but Christmas without snow isn't the same to me. When you're used to something, you just come to expect it.

Whatever the weather, it won't deter from the holidays or good eating.

Looking for more ways to use rhubarb over the holidays? These winning recipes just might tempt you.

Rhubarb Cherry Pie

A winner at the Aledo Rhubarb Fest from Mary Schrock of Seaton.

4 cups rhubarb, cut in 1/2 inch pieces
1 cup white sugar
1/4 cup brown sugar
1/3 cup honey
6 tblsp. white flour
1/2 cup cherry pie filling
2 tblsp. cherry gelatin
1 tsp. milk
1/2 tsp. white sugar

Recipe for 2 crust pie
2 cups flour
1 tsp. salt
2/3 cup shortening
4 to 5 tblsp. water

Put these ingredients into a bowl and let sit: rhubarb, white sugar, brown sugar, honey, flour, pie filling and gelatin. Give the mixture a good stir, and now let it sit while you make the crust.

To make the crust, mix flour and salt; mix with the shortening using a pastry blender until the size of peas. Sprinkle with water until moist. Roll out to fit a 9-inch pie pan. Makes top and bottom crust.
Lay the crust in a 9-inch pie pan and pour filling into crust. Cover the top. Brush top of crust with 1 tsp. milk, then sprinkle 1/2 teaspoon sugar on top. Make a slit to let out steam. Bake at 400 degrees F. for 10 minutes, then 350 degrees F. for 45-50 minutes or until golden brown.

Lose a favorite recipe?

I read on a cooking site where someone lost their favorite cranberry and rhubarb pie recipe. Here's two responses that were given as good solutions by the readers.

"Simply take your favorite rhubarb pie recipe, and add in 3/4 cup fresh cranberries. Add a bit more sugar for sweetness if you want to, but I find, it's not necessary."

Another response - This recipe is used as a delicious sauce for plain cake, and for a pie filling as well: 4 cups rhubarb, 3 cups strawberries, 1 cup cranberries, 1 cup sugar, 1/2 tsp. lemon zest, vanilla, and 2 drops of lemon oil.

A lovely desert turned into a delicious Xmas drink

Brown Betty Rhubarb Cocktail

3 grilled apple slices

1 heaping bar-spoon of rhubarb preserve

1 1/2 oz bourbon

1/2 oz vermouth

3 dashes Angostura bitters

Muddle/smash grilled apple and the rhubarb preserve in the base of a mixing glass; add the rest of the ingredients, shake vigorously, then double strain into a chilled old fashioned glass.

Garnish with grilled apple pieces (optional).

Are you interested in world records?

This one was recently added. The largest giant rhubarb leaf at Abbotsbury Subtropical Gardens in Dorset UK set a world record, with a leaf span of 11 feet.

This Gunnera Manicata (or also known as the Giant Rhubarb) is spectacular.

Come back to this link to have a look. Here you will also find pics and info for all types of world records. You will find pics of the largest chicken egg, longest cucumber - all sorts of neat things, so be sure to take a look at World Records Academy.org

Gluten Free

Has it been determined that you must reduce or completely omit your gluten intake? Buckwheat is what you can opt for in your muffins or pancakes.

Buckwheat is healthy, kind of gritty, and the flour is brownish in color. Did you know that this grain seed is a relative of rhubarb?

Giving up gluten isn't a bad thing. Visit Gluten Free recipes for some delicious ways to include your rhubarb.

Labelled a "Food Festival Fave" Lanesboro's Rhubarb Festival has inspired many prize-winning recipes. This recipe, by Nancy Martinson is another one of them. It serves 6 people, and takes only a half hour including prep time. Simple, easy, and very chocolately equals my kind of recipe!

Rhubarb Chocolate Pudding

6 cups rhubarb cut into small pieces

1 cup white sugar

2 cups water

8 oz. semi sweet chocolate chips

Combine everything but the chocolate, and cook on medium heat for 10 - 15 minutes until rhubarb has gone soft. During this cooking time, do not stir!

After the 15 minutes, give it a stir and add in the chocolate chips. Stir again until the chips have melted.

You can serve this chilled or at room temperture topped with ice-cream or whipped cream.

Looking for another new christmas goodie for the menu? This one is a winner...literally.

Check out this Gourmet Apple Rhubarb Pie, made by Barbara Dewey, a first place blue-ribbon winner in the Karo Perfect Pie Contest. I believe she was required to use 1/4 cup of karo light corn syrup.

Take note, this pie uses many of the yummy ingredients of the season - apples, raisins, walnuts, cranberries, and a variety of very christmas-y spices.

You'll notice at the end, a brown bag is called for to bake it in. I've heard of this, but I've never done it - maybe many of you have. Did some of my own looking around, and I see articles on chemicals and inks, and so certain bags are to be used.

I certainly assume this lady knows what she is doing, so I will leave this to you. (Maybe someone out there would be willing to educate me with their experiences?) I believe this method makes fillings juicier, and top crusts crunchier.

The recipe is located at this link, and there is a video as well. Looks like a wonderful recipe to add to any christmas dinner plan. Any problem finding this recipe, let me know.

Award Winning Apple Rhubarb Pie

Don't forget that to get the baked on grease out of your pots and pans, some rhubarb will do it. Instead of chemicals, just boil some in the pan to take it right off. Don't use on aluminium though, use vinegar instead.

I hope you've been inspired to add to your menu possibilities.

Don't forget to visit Holiday Baking With Rhubarb for even more.

We always welcome any special tips/advice/stories/recipes about your rhubarb you might care to share! Please feel to do so at Rhubarb Expertise

I wish all of you a very Merry Christmas and the happiest holiday season. See you in 2012!




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