Does anyone have...

[Kurt_]

Does anyone have a good rhubarb recipe? We found some growing in the back lawn...

[sniper_spike]

Rhubarb pie. My mum makes some leet rhubarb pie. But I think it's a secret family recipe, so none for you!

[Turbo Tax 1.0]

hahaha way to copy and paste the sentence under tghe forum description. and this has been asked before and a reecipe was given you should search for it in f42

[bicostp]

http://www.google.com/search?hl=en&q=rh ... es&spell=1

Sorry man but we've got a million and forty-two of these threads...

[Skyone]

1 2/3 cups all purpose flour
1/4 teaspoon salt
2 tablespoons powdered sugar
1/2 cup chilled unsalted butter, cut into pieces
2 large egg yolks
2 tablespoons (about) ice water
3 tablespoons apricot jam
1 cup sugar
1/4 cup water
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2inchthick pieces

Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12inchdiameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to mediumlow. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.





My personal favorite for Rhubarb Tart!

[Kurt_]

I figured. I was gonna search but I was too lazy and figured this should be here again.

[sam]

Skyone's, but make it into a pie. For the win.

[Skyone]

PIE DOUGH
2 1/4 cups all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons sugar
3/4 cup butter, cut in small pieces--well-chilled or frozen
1/2 cup vegetable shortening, cut in small pieces--well-chilled or frozen
5 tablespoons ice water
1 teaspoon vanilla

STRAWBERRY RHUBARB FILLING

3 pounds of fresh rhubarb, sliced into 1-inch pieces
2 pints of fresh strawberries, thinly sliced
1 1/2 cups white sugar
4 tablespoons all purpose flour
1 vanilla bean, split and scraped
2 tablespoons unsalted butter

FOR TOP OF PIE BEFORE BAKING

2 tablespoons crystallized sugar (or granulated sugar)
1 whole egg, beaten

For Pie Dough:

Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles "small peas." Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.

For Pie Filling:

Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.

Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.




Strawberry Rhubarb Pie.

Just sharing the love!

[SavageLych]

My grandma (god bless her, she's dead) made a strawberry rubharb pie that was the excerment! But with pie dough she wouldn't teach anyone else to make... That was the best pie dough ever...

[Motoman]

PIE DOUGH
2 1/4 cups all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons sugar
3/4 cup butter, cut in small pieces--well-chilled or frozen
1/2 cup vegetable shortening, cut in small pieces--well-chilled or frozen
5 tablespoons ice water
1 teaspoon vanilla

STRAWBERRY RHUBARB FILLING

3 pounds of fresh rhubarb, sliced into 1-inch pieces
2 pints of fresh strawberries, thinly sliced
1 1/2 cups white sugar
4 tablespoons all purpose flour
1 vanilla bean, split and scraped
2 tablespoons unsalted butter

FOR TOP OF PIE BEFORE BAKING

2 tablespoons crystallized sugar (or granulated sugar)
1 whole egg, beaten

For Pie Dough:

Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles "small peas." Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.

For Pie Filling:

Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.

Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.




Strawberry Rhubarb Pie.

Just sharing the love!

Wow! Are you like a pro chef (Iron CHef!!!!111!1) You seem to know a lot about cooking and all. ( because you posted in the chocolate cake one too)

[Skyone]

Haha thanks Motoman, I'm actually drinking some of my Banana-Berry Smoothie right know. So nice...