In an effort to prove that I am a sweet-old-fashioned girl and worthy of the name Prudence, I will tell you that I made a pie. A rhubarb pie. A tangy mouthful – like a Sweettart that’s good for you. I have been inspired to such a confession by Bakerina’s post today.
My Grandmother used to make rhubarb pie. She grew it in her garden. She also made some type of rhubarb relish/chutney dish. I don’t remember if she made jam — she made all types of jams, but I’m not sure if rhubarb was one of them.
Rhubarb is one of those things that I closely associate with my Gram and wonderful, older women. It is like the great auntie of the garden – the veggie with a hanky tucked inside it’s dress sleeve. Even the name is quaint.
When I moved into this house, I too, planted rhubarb in my garden. Mostly, I planted it because it is a perennial. The first year, I didn’t go near it while it established itself. After that, I wasn’t quite sure what to do with it – or even how? do I cut it, pull it – it’s enormous! I was intimidated – not only it’s size combined with my ignorance – I read somewhere that the leaves are poisonous. I called Grammy. She said she didn’t know about that, and told me what to do. She thought I was being silly, wasting perfectly good rhubarb and may even have said ‘Cripes Meriah’ – this was the closest she ever came to cursing.
I decided it wasn’t worth it – I mean, the pie is great and everything, but forget it. Not worth life and limb. So the rhubarb grew. Once during a garage sale I hosted, I gave it away to a customer – a braver soul than I.
My Gram died a few years ago. The rhubarb grows every year.
Last weekend, I went out to the garden, remembering what she told me and got some rhubarb. The pie was good – the memories are even better.
Farm Journal’s Complete Pie Cookbook
Honeyed Rhubarb Pie
Pastry for 2-crust pie
1 ¼ c. sugar
6 tbsp. flour
¼ salt
2 tsp. grated lemon peel
1/3 c. strained honey
4 to 5 drops red food color
2 tbsp. butter
Combine rhubarb, sugar, flour, salt and lemon peel; mix well. Blend in honey and food color. Let stand several minutes.
Spoon rhubarb mixture into pastry lined 9″ pie pan; dot with butter. Adjust top crust and flute edges; cut vents. (For sparkling top, brush with milk and sprinkle with sugar.)
Bake in hot oven (400 °) 50 to 60 minutes.
purlingswine 
You let rhubarb go to waste? (she wailed) I love rhubarb but I live in an appartment and don’t think it would grow in a pot. As you said, it’s better the 2nd year. Just wack the leaves off like you do on celery and toss them. Try cooking some chopped up rhubarb down with sugar to make a sauce to put on white cake and/or ice cream. Yum! did that with a girlfriend in the 70’s. Not a pc recipe now days. Do you need a strawberry/rhubarb pie recipe? Or jam?
About the swine: I never really thought about them one way or the other untill I was a shepherdess for a couple years and the owner got a few pigs as well. My grandmother had always warned me to be carefull around pigs so I wore heavy jeans and boots around them and did my best to be on the other side of the fence. The first time I had to go into a pen to feed some knee high pigs, one came along behind me and tried to bite my calf off as I was putting out their feed. Haven’t liked them since. Plus they stunk up a perfectly nice sheep meadow. Don’t know anything about potbellies or keeping them as pets though, so your useage may differ etc. I will keep an open mind, don’t hate me.
Ann, I want to make that pie… but, how much rhubarb do I need?
I don’t remember Gram’s rhubarb pie but I do remember my favorite receipe, Apple Crumb! Do you remember her making that? I also loved her corn fitters and apple fritters. She was a master with left overs. I guess the one receipe that will always remind me of her is for Pasties (is it spelled Pasty or pastie?) My mom still makes them. YUM! God Bless Grammy!
My Nana made rhubarb pie. She had a patch that grew next to the alley and I remember running out to cut stalks for her. She also made strawberry rhubarb jam that was delicious on her freshly baked bread, slathered with butter. Or on sourdough pancakes. I miss my Nana. Most of my memories of her are in her kitchen. Thanks for sharing stories of your Gram.
Ann – came across your site from a link to your rhubarb recipies… I am interested in this recipie, but am wondering how much rhubarb to put in as well…. thanks for your other recipies – its a rhubarb week in the blogosphere.