FEW THINGS give me more pleasure in the garden than seeing my rhubarb plants flourishing. Although most of my stalks are green rather than the distinctive crimson of “pie remem- bered,” I know that the taste will be the same. I learned recently, that many varieties in Vermont don’t have the color that I associate with that plant. So, after talking to Tom at Trombly’s Nursery, I then purchased a Canadian variety called “Chipman’s Canada Red”. He recommended that I not pick any till next year to allow the plant to develop, and rather than cut it away from the root, I “pull” the stalks away. Also, I should cut off the flowers when it wants to bloom. These are rather bizarre buds that are very interesting from my artist’s point of view. I may have to cut off all but a couple then watch them develop.

It was the English who first introduced rhubarb to the kitchen, until the 18th century it was regarded as a medicinal and ornamental plant. Fanny Farmer tells us that it used to be called “the Pie Plant”.

Here are a few recipes for you,

Rhubarb Pie Pastry for 2 crust pie 1 1/2 cups sugar 4 tablespoons flour

1/8 teaspoon salt

4 cups 1/4 inch pieces rhubarb

2 tablespoons butter

Preheat the oven to 425 degrees. Line a 9-inch pie pan with half the pastry dough. Combine the sugar, flour and salt in a bowl. Add the rhubarb and toss well. Pile the rhubarb filling into the lined pie pan and dot with the butter. Roll out the remaining dough and make a lattice top, (see directions in next recipe). Crimp the edges. Bake for 10 minutes, then reduce the heat to 350 degrees and bake for 30-40 minutes more until the filling is tender when pierced with a skewer and the crust is browned.

Fanny Farmer says; “flatter this pie, if you wish, by adding a cup of crushed, drained strawberries or pineapple to the filling”

Raspberry Rhubarb

Lattice Pie

Makes one 11 inch double crust pie

From Martha Stewart; note the difference in temp and length of cooking

1 1/2 cups raspberries, fresh or frozen and thawed (unsweetened only)

4 cups rhubarb, fresh or frozen and thawed, cut into 1- inch pieces

1 1/4 cups granulated sugar or to taste

1/3 cup sifted all purpose flour

1 teaspoon lemon juice

1 tablespoon cold unsalted butter cut into small pieces

Glaze 1 egg beaten with 2 tablespoon heavy cream

Preheat the oven to 350 degrees

Separate one third of the pastry and refrigerate it, well wrapped until ready to use. Roll out the remaining two thirds for the bottom crust. Fit it into an 11 inch pie plate and chill.

Put the raspberries and rhubarb in a large mixing bowl and sprinkle with the sugar, flour and lemon juice. Toss very gently so as not to break the raspberries. Spoon the filling into the pie shell and dot with butter. Refrigerate while you prepare the lattice top.

Lattice top: roll out the pastry for the lattice and cut it into 1/2 inch strips. Weave the strips together over the filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with the tines of a fork to seal well. Brush the lattice and all pastry edges with the glaze, and place the pie on a large parchment covered baking sheet. (to protect the oven from dripping fruit juices)

Bake for about 1 1/2 hours until the pastry is golden brown and juices in the center of the pie are bubbling. Let cool on a rack before serving. Note: if you use frozen fruit, be sure it is completely thawed and well drained.

Rhubarb compote with

Strawberries

From Gastronomique

Peel 2 1/2 pounds rhubarb, carefully removing all the stringy parts, and cut into even chunks 1 1/2 inches long. Place in a large bowl and sprinkle generously with sugar. Leave to soak for 3 hours, stirring occasionally. Put the rhubarb in a saucepan and cook for 15 minutes over moderate heat. Wash, hull and quarter2 cups ripe strawberries, add to the rhubarb and cook for another 5 minutes. Transfer to a fruit bowl and allow to cool. Serve in bowls on its own or with vanilla ice cream and a cookie

Note: this originally calls for vanilla sugar, but regular may be substituted

Country Rhubarb Cake

Here is an interesting Irish recipe from the New York Times that you might like to try

3 cups all-purpose flour, more for work surface

1/4 teaspoon salt

1 1/4 cup granulated sugar, more for sprinkling

1/2 teaspoon baking soda

1 stick butter, cut into pieces at cool room temperature

2 eggs

1/2 cup buttermilk

1 1/2 pounds (about 8 stalks) rhubarb, thinly sliced

Light brown sugar and softly whipped cream for serving

Heat oven to 350 degrees, In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture, add buttermilk and blend just until mixture forms dough: it will be quite stiff and sticky. Turn our onto a floured work surface and divide in two. Roll out each piece to fit a 10-inch round baking dish. Line bottom of pan with one round., pinching together any tears

Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping sup sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.

Place a baking sheet in oven to catch drips and place baking dish on it. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour. Immediately sprinkle with granulated sugar. Serve warm with a sprinkle of brown sugar and whipped cream on each serving.