Welcome to our series sharing Food Holidays: June 9th, 2021. Have you ever had Rhubarb any way at all? Before you ask if I have and the answer is no, I haven’t even had Rhubarb in a Pie.
I honestly don’t think I want to and neither does Charlie. But David said he might be willing to try Rhubarb at least once especially if its in a Pie. Have you ever had Rhubarb? If so how and and did you like it or not?
National Strawberry-Rhubarb Pie Day
Rhubarb is actually a Vegetable, most often confused for Fruit and is an excellent source of Calcium, Manganese, Vitamin C, Vitamin K, fiber and Antioxidants.
This hardy cold-weather plant grows abundantly in New England and it’s rumored that National Strawberry Rhubarb Pie day began
in Maine as well.
Rhubarb has been documented to have been grown in Maine since the 1790’s when a gardener obtained a root stock from Europe. Having grown up in Maine, kids frequently snatch stalks of fresh Rhubarb and dip the ends into little saucers of Sugar, happily munching away on the wonderfully sweet-tart, juicy treat.
Rhubarb Pie is the quintessential American Summer dessert today!
Now that Strawberries are at their peak, add the tart flavor of the Rhubarb, mix, bake, and enjoy.
Today’s Rhubarb Facts:
- Did you know that even though Rhubarb is eaten as a Fruit, its actually a Vegetable?
- Rhubarb Plants were originally from Asia, although it is very widespread in Ireland and North America.
- Rhubarb is a perennial plant, which means that it lives for more than two years.
- Rhubarb has large triangular green leaves that look very much like Cabbage leaves, and very small flowers that are greenish-white to red in colour.
- The stalks of the Rhubarb plant are thick, firm, pink in color, and stumpy.
Make your own Strawberry Rhubarb Pie
5 medium stalks rhubarb, cut into 1 1/2 inch pieces
1 1/2 cups sliced fresh strawberries
1 1/2 cups white sugar
3 1/2 tablespoons Dry Instant Tapioca
1 Tbs flour
1 pinch salt
1 1/2 teaspoons ground nutmeg
1/2 tsp ground cinnamon
2 Pie Crusts
Preheat the oven to 425 degrees F
Combine Rhubarb, Strawberries, Sugar, Tapioca, Salt, Flour, Cinnamon and Nutmeg until the Fruit is well coated. Line a pie plate with a raw Pie Crust.
Pour the Pie filling into the crust and dot with butter. Cover with top crust, seal edges and cut 2-3 small slits in top of crust to allow steam to escape.
Bake pie at 425 degrees F for 20 minutes.
Thank you,
Glenda, Charlie and David Cates
