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Old 06-16-2014, 07:46 PM   #31
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I suppose rhubarb has a bad rep because it was always held to be Good For You. It also had "medical" uses eg as a spring tonic and for "cleansing the system" - an early predeccessor of Syrup of Figs and other laxatives. During the severe cholera epidemic in England in the 1830s tincture of rhubarb was used as a (not very effective) treatment.

Not surprising that people hated it and failed to appreciate its deliciousness.
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Old 06-16-2014, 09:43 PM   #32
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My dad grew rhubarb when I was growing up in Michigan. I don't remember having pie with it - I just remember eating it raw, fresh from the garden. My FIL loves strawberry-rhubarb pie. DH doesn't like rhubarb and it doesn't grow well here. It's too hot.
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Old 06-16-2014, 10:14 PM   #33
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I suppose rhubarb has a bad rep because it was always held to be Good For You. It also had "medical" uses eg as a spring tonic and for "cleansing the system" - an early predeccessor of Syrup of Figs and other laxatives. During the severe cholera epidemic in England in the 1830s tincture of rhubarb was used as a (not very effective) treatment.



Not surprising that people hated it and failed to appreciate its deliciousness.

To my knowledge, rhubarb has never had a bad rep here. I grew up with it, we'd wear the leaves as hats. It's one of those plants that need cold weather. My Mexican expat friend has been longing for it, I'm bringing her some sauce (sans strawberries) that I canned when we next visit.
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Old 06-16-2014, 11:00 PM   #34
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Don't get me wrong, I grew up dipping the stalks in sugar...I just don't like rhubarb in desserts (except I really liked the rhubarb ice cream I made a few years ago...). It might be the strings, it might be that I think it belongs in a savory dish...
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Old 06-16-2014, 11:06 PM   #35
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Don't get me wrong, I grew up dipping the stalks in sugar...I just don't like rhubarb in desserts (except I really liked the rhubarb ice cream I made a few years ago...). It might be the strings, it might be that I think it belongs in a savory dish...

CWS, I've never had stringy rhubarb. Mine has never been like celery.
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Old 06-16-2014, 11:55 PM   #36
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...chopped it up like celery, put it in a strainer, added Kosher salt (about 1/8-1/4 c--yes, that much), tossed it and let it drain for 1/2 hour. I rinsed it twice, liberally added freshly grated black pepper, some fresh tarragon (chopped), some vodka, a smidgen of maple syrup and let it sit for about 20 minutes.
Gotta try this...I've made some pretty good not-sweet rhubarb chutneys but am always looking for savoy fruit-ey things.

People keep offering me rhubarb and my plants are still going strong. When it rains, it pours. Muffins and crisp and sauce and clafouti. And today a friend dropped a rhubarb pie topped w/ oatmeal crumble at work. Yum. Favorite is rhubarb cream pie, though....DH always requests it in lieu of birthday cake.
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Old 06-17-2014, 01:17 AM   #37
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Rhubarb season, again

Bookbrat, do you have a recipe to share for the Rhubarb cream pie?
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Old 05-07-2015, 09:27 AM   #38
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Just picked a bunch of rhubarb to make strawberry jam, its a very easy recipe.

5 cups rhubarb
4 cups sugar
1- 3oz. package of strawberry jello

Cut rhubarb in small pieces. Add sugar and let stand overnight on the counter. In the morning stir well, then boil for 10 minutes. Add jello (dry). Stir until dissolved. Put in jars and keep in refrigerator. Makes about 3 quarts.

We like to put this on ice cream and on toast.
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