Our first recipe made with our own produce was this rhubarb pie (scroll all the way down for the recipe). After transplanting this patch of rhubarb back in the early spring (see this post) we thought we would have to wait a year before harvesting any. We thought wrong! We have picked close to 10lbs. of rhubarb already and it is still coming! We have some different opinions about what to do with it though... some want to eat it! Some want to freeze it and store it away for the winter when it will be a welcomed reminder of spring.
The 7.5lbs picked this past week went into the pie above and the freezer so all would be happy.
As you can see from the photo below taken yesterday the rhubarb is still coming along nicely! If your patch does not look quite so nice there are some things you can do.
Tips for Great Rhubarb:
1. Rhubarb loves organic matter so be sure to load on the manure each season.
2. When you see flower stalks shooting up, pull them out right away before they blossom. This is a sign that your plants need to be divided. It is best to divide plants during the spring or fall when the plant is dormant.
3. Rhubarb likes fertile well drained soil with a PH of 5-6.8 and little to no weeds.
4. Rhubarb does like a little shade, ours is pretty much in sun all day except the evening when the end wall casts a shadow. It does not tollerate very hot and dry areas.
5. Don't forget to water! Lot's of water and some fertilizer will keep your plants going strong into the summer.
For more details on growing rhubarb click here.
Nana's Rhubarb Pie1 batch of pie dough for a double crust pie
1c. sugar
2T. flour
a dash of nutmeg
1 egg
6-8 cups chopped rhubarb
Roll out bottom crust and fit it into your pie plate. Combine all filling ingredients and pour over the bottom crust. Top with second crust and seal by pinching tightly around the edge.
Bake at 350 degrees for 50-60 minutes.
Yummy! I really need to get some rhubarb planted! Thanks for shring the recipe.
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