Time for Some Rhubarb?

It will not be long before many people in the Northern US, Southern Canada and Europe have the opportunity to pluck fresh rhubarb from their gardens and enjoy some early produce.

Rhubarb (or Rheum rhabarbarum for those taxonomy folks out there) likely originated in China and was brought to Europe by Marco Polo in the late 1200's. Numerous sources believe Benjamin Franklin originally imported seeds to the United States from Europe in the late 1700's. Other sources believe an unknown gardener in Maine obtained seed or rootstock from Europe in the late 1700's or early 1800's.

However it made its way to North America, those who love rhubarb are quite thankful. So, let's get down to business with a few recipes.

Classic Rhubarb Pie

• 4 cups chopped rhubarb
• 1/4 cups finely chopped strawberries (optional)
  
• 1 1/3 cups granulated sugar
• 6 tablespoons unbleached all-purpose flour (whole wheat flour also works well)
  
• 1 tablespoon butter or margarine
  
• 1 9 inch pie crust with top
  

1. Preheat oven to 450 degrees (230 degrees Celcius).
2. If including fresh strawberries (optional), mix the rhubarb and strawberries.
   
3. Mix sugar and flour together. Sprinkle about 1/4 of it over bottom of pie crust (In the plate). Put rhubarb over this. Sprinkle the top of the rhubarb with remaining flour and sugar. Sprinkle top with small pieces of butter or margarine.
4. Cover with top crust. Cut a small "X" in the center of the top crust.
   
5. Place pie on low rack in the oven. Bake for only 15 minutes first, then reduce oven temperature to 350 degrees (175 degrees C), and continue baking for 40 to 45 minutes.

Rhubarb Crisp (a real classic)

• 4 cups sliced fresh rhubarb
• 1 cup firmly packed light brown sugar
• 1 cup sugar
• 1 cup all-purpose unbleached flour
• 3/4 cup rolled oats
• 1/2 cup melted margarine or butter
• 1 teaspoon cinnamon
• 1 teaspoon real vanilla
• 2 tablespoons cornstarch
• 1 cup cool water

Mix brown sugar, flour, butter, oats and cinnamon in a bowl; mix by hand or with bread hook until crumbly. Put half of this mixture into a well buttered 8-inch square baking dish. Press firmly into bottom of dish. Put the sliced rhubarb on top.

In a medium sized saucepan mix sugar, cornstarch, water and vanilla. Slowly cook on a medium to low flame until clear. Pour over rhubarb.

Top with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

This goes wonderfully with vanilla ice cream!

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