My spring began with a rhubarb festival in my own home.  What started with the traditional rhubarb pie quickly grew into what other recipes should I make with this lovely versatile vegetable.  Yes, it is a vegetable, but since it is primarily used as fruit it is classified as a fruit.  Here are a few facts about my rhubarb pal:

-Ben Franklin is credited for bringing rhubarb seeds to the North American East Coast.
-Rhubarb has a nickname - "pieplant" do to its popularity in pies. 
-Generally the redder the stalk, the less sweetener is needed.
-Field grown will have a more predominant flavor than hothouse.
-Rhubarb is excellent as a sweet dish, but is also great as a savory dish as well.

Well onto sharing my adventures in the kitchen - as mentioned above it all started with the beloved traditional rhubarb pie.  My mother gave me this recipe (which I will be sharing) and our family would not think spring had sprung unless we enjoyed a couple rhubarb pies first.  After my first bite, I remember why I love rhubarb pie, the perfect balance between tart and sweet.  With tradition being taken care of and a couple pies eaten, it is time for me to move onto the crisp - not just one but two different crisp recipes.  Once again I'm happy with this delightful pretty red stalk.

Now I’m off into recipes for rhubarb muffins - again not one batch but two batches.  I started with a very traditional rhubarb muffin with streusel topping (lovely with my morning coffee), and the second batch was a recipe from a great chef and cookbook author Susan Bradley.  Her Rhubarb lime muffins – a must.  The marriage of lime, rhubarb, and cardamom were divine.  Her recipe will now be part of every rhubarb season.

I've had quite a bit of sweets, so I better think savory for awhile.  Made a fabulous rhubarb sauce with fresh ginger and served it over grilled halibut.  Because Seattle blessed us with all these 70-80 degree days one had to make a refreshing non-alcoholic drink for an afternoon delight.  So refreshing!  Mom is now laughing at all my rhubarb mania she jumps in and does a great rhubarb bread.  Delicious!  That took me to rhubarb vanilla bean compote over buttermilk ice cream.  Last but not least rhubarb mousse.  I have to tell you I've had so much fun this season with rhubarb.  I really appreciate my culinary adventures and the wide range of ways in which to use rhubarb.  But my story has not finished - one last adventure with our friend, the rhubarb, not the stalk this time, but its leaf!  Yes, rhubarb leaf stepping stones for your yard.  Our wonderful friend Ann (really more of a family member) did this. I loved this idea!  How creative.  The rhubarb leaf is beautiful, in color and shape.  It is heart-shaped so debuts itself quite showy.  Here is the link for instructions on how to do the stepping stones. They are incredible in Ann’s yard. http://www.comfycountrycreations.com/rhubarbstones.htm

I have had such a fun time with rhubarb for the past few weeks.  The many uses and great recipes have started my spring with a skip in my step!

Please enjoy mom’s recipe!

Rhubarb Custard Pie:

2 Large eggs – slightly beaten
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon salt
3-1/2 cups diced (1/2 inch slices) fresh rhubarb
2 teaspoons lemon juice
2 tablespoons unsalted butter, cut into thin slices – for dotting top of pie filling

Preheat oven to 450 degrees

In a large bowl combine slightly beaten eggs, sugar, flour, cinnamon, nutmeg, salt and lemon juice.  With flexible rubber spatula gently stir in the rhubarb.

(Everyone has their favorite pie crust – so I will leave this to you) – must be a regular double pie crust recipe.  Roll out double pie crust recipe per your instructions.

Pour rhubarb mixture into pie plate with bottom crust; dot the top of the pie filling with the butter slices.  Place top pie crust over filling and crimp the pie crust edges.  Brush crust with egg wash (2 egg yolks mixed with 1 tablespoon of milk).  This will give a nice golden color to the crust.  Sprinkle crust with sugar.

Bake 450 degrees for 10 minutes and decrease oven temperature to 350 degrees and bake another 35 to 40 minutes.
Serve with vanilla ice cream or just drizzle with cream.

Happy Rhubarb Season - Lori.

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