I grew up with a scrappy patch of rhubarb in the back garden that survived the coldest, snowiest winters — despite neglect bordering on abuse. I assumed rhubarb was a hardy Canadian crop, bred for our climate. Not so. Rhubarb originated in China, Mongolia and Siberia. The Chinese used it as a medicine long before anyone thought to put it in a pie. That sweet idea emerged once sugar became plentiful. Now we seem obsessed with baking it into pies and cakes, but rhubarb can also work magic in savoury dishes.
Which Rhubarb is Best? Red or Green?
Rhubarb doesn’t turn from green to red like a ripening tomato. Its colour is determined by variety. Leaving green stalks on the counter will only result in wilted rhubarb. Red rhubarb usually comes from a greenhouse, not the field. While its colour is striking, it delivers a milder flavour. The stalks are more tender, but the product is a bit more expensive.
On the other hand, field- or garden-grown rhubarb isn’t as flashy — its colour varies from green to blushing pink — but it’s less expensive and more flavourful. These varieties also often bear tough-as-dental-floss strings running the length of the stalk. They’re simple to remove with a vegetable peeler.
How to pick rhubarb
If you grow rhubarb, harvesting your crop is easy. Look for stalks that are at least an inch wide. Just grab the stem near the base, twist gently and pull upward. It should come out cleanly. Try not to cut the rhubarb from the plant, since this can introduce infection. Be sure to leave a couple of stalks per plant. If not over-harvested, your rhubarb plants should produce a hearty crop for years to come.
How to Handle Rhubarb
Rhubarb’s showy leaves are poisonous. Before you bring rhubarb into the kitchen, remove the leaves and dispose of them safely. They can be composted without harming your garden. Some gardeners turn rhubarb leaves into a natural homemade insecticide to keep aphids at bay.
Once you remove the leaves and wash the stalks, treat the rhubarb like celery. All they need are a plastic bag and some room in the crisper. Properly stored, the stalks will keep for up to a month.
How to Freeze Rhubarb
Rhubarb freezes well, so buy (or harvest) armloads while it’s in season. To freeze, remove the leaves, wash the stems, and remove any fibrous threads. Slice the stalks into half-inch pieces, spread in a single layer on a rimmed baking sheet, and place in the freezer. Once the rhubarb has frozen, transfer it to plastic freezer bags, seal it tightly, and return to the freezer. Frozen rhubarb will keep a year. When you’re ready to bake, add frozen rhubarb to pies and quick bread without defrosting.
rhubarb pairings
While the strawberry-rhubarb combination is a delicious classic, it’s not the only option for pairing. I’m a big fan of blending some raspberry into the mix, but there are many other options. Keep in mind that rhubarb can be used for both sweet and savoury dishes, so don’t feel restricted to desserts.
Stuck for inspiration? Try adding some of these flavours to your favourite rhubarb dish. Or venture out on your own.
Citrus – zest and juice of limes, lemons, blood oranges, oranges, and grapefruit
Spice – ginger, cinnamon, cardamom, cloves, nutmeg, and vanilla
Sweeteners – sugar, honey, caramel, and maple syrup
Fruits – strawberries, raspberries, blueberries, blackberries, plums, and apples
Nuts – almonds, walnuts, hazelnuts, and pecans
Dairy – butter, cream, ice cream, sour cream, yogurt, and blue cheese
Protein – trout, pork, duck, and lamb
Rhubarb Pie Variations
This rhubarb pie pictured above was made with 3/4 rhubarb and 1/4 raspberries, but it can easily be made with just rhubarb. Or some strawberries. Or blueberries…
No matter what fruit you choose to add to the mix, keep in mind the moisture content of the fruit. Rhubarb pie works best without a classic top crust. Try a last-minute meringue topping, or a crumble. Cut-outs are another option since they provide a decorative crust without much work (unlike a lattice top), yet leave plenty of room for steam to escape. If you decide to bake your pie with a double crust, be sure to vent it well.
And don’t forget. Any imperfections can easily be hidden beneath a scoop of ice cream.
This pie is versatile. You can use a mixture of berries, a variety of toppings, and even spice it up with cinnamon if you like. Just make sure you leave lots of venting for the filling.
Scale
Ingredients
Pastry Dough for unbaked double-crust pie (2 disks) *
Fruit Filling 4 cups (1 Litre) rhubarb, fresh or frozen but unthawed, diced in 1/4 inch pieces 3/4 cup (180 ml) granulated sugar 1/4 cup (60 ml) all-purpose flour 2 tablespoons (30 ml) minute tapioca 1 tablespoon (15 ml) vanilla** 1 tablespoon (15 ml) orange juice 1 tablespoon (15 ml) butter
Preheat oven to 425°F (220°C) and place a rack on the bottom third of the oven.
Pastry On a lightly floured work surface, roll out 1 disk of pastry and line a 9-inch pie plate. Roll out the second disk. Using a small cookie cutter or pastry press cut out shapes for the top. Set aside.
Filling
In a large bowl, toss the rhubarb, sugar, flour, and minute tapioca.
Spoon the filling into the pie shell. Sprinkle with vanilla and orange juice. Dot with butter.
Finish
Place the pastry cutouts over the filling. If using the optional finish, brush the crust edge and the cut outs with milk and sprinkle with the turbinado sugar.
Bake the pie in the preheated oven for 35 to 45 minutes. The crust should be golden brown and the filling bubbling.
Place on a wire rack or trivet to cool. Serve warm or at room temperature.
Notes
*If homemade pie dough isn’t your thing, use a deep-dish store-bought pastry — one shell for the pie, the other shell for the topping cut outs.
** You can add spices such as cinnamon, ginger and/or cloves.
Keywords: rhubarb, pie, crust, easy, classic, spring
