Between our CSA and our backyard, we’ve had to eat rhubarb almost every day for the past few weeks. So far, I’ve made 2 crisps, 1 batch of muffins, and 1 pie. Here are some pictures and recipe locations.
Rhubarb Strawberry Crisp
Recipe from Betty Crocker’s New Cookbook (1996). So good I made it two weekends in a row.
Rhubarb Muffins
Recipe from Allrecipes. I took a suggestion from the comments and added 1/2 tsp cinnamon to the batter and another 1/2 tsp cinnamon to the sugar sprinkled on top. A good weekday snack.
Rhubarb Raspberry Pie
I love making pies. I actually thought I’d try a store-bought crust this time, but I discovered that they’re all made with lard, so I bought shortening instead and made my own — more tiring, but also more satisfying (for me, at least). This pie and crust recipe are both from Betty Crocker’s New Cookbook (1996). The recipe doesn’t actually call for raspberries, but that’s what I was craving, so I adapted the Strawberry Rhubarb Pie recipe. Next time I’ll look for a different recipe. This was good, but had too much sugar (2 cups). The crust was great, though.
7:30 am on May 22nd, 2010
MMMMMMM…I’m making the crisp, but with blueberries instead of strawberries!
6:34 pm on June 15th, 2010
[...] than me vs. Sara (she’s more of a hapless bystander). So far, I’ve eaten my weight in rhubarb, figured out that garlic scapes go with just about everything, and snuck parsnips into every dish I [...]