Monday, June 10, 2013

Rhubarb: the best spring tonic!

Jan here, with a confession: I'm deeply indebted to the kindness of strangers.

Well, not really strangers...but someone my husband works with found out I was hankering after some fresh rhubarb, so she sent a sack of it home with him last week.

Mmmm, rhubarb!

I froze a bunch of it, and saved four cups to try a recipe my mother-in-law had given me years ago - Rhubarb Custard Pie.

Doesn't it look delicious?

Well, the pie is a lie.

Something went wrong. I'll keep messing with the recipe (if I can find some more rhubarb), but I won't share it today.

Instead, you'll have to settle for a tried and true recipe my family loves - but no pictures of it. Alas, I have rhubarb, but no strawberries!

Strawberry Rhubarb Delight

Preheat oven to 350°.


1 1/2 cups fresh or frozen chopped rhubarb
1 cup fresh or frozen sliced strawberries
1/2 cup granulated sugar
1 Tablespoon cornstarch

Mix these ingredients together in a large bowl. Fill a 10-inch glass pie plate or a 9-inch square baking dish with the fruit mixture. Set this aside while preparing the topping.


1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup flour
1/2 cup butter

Mix the first three ingredients together in a medium bowl. Cut in the butter until crumbly.

Sprinkle the topping over the fruit mixture, covering it evenly. 

Bake at 350° for 20 minutes until fruit is tender and the topping is golden brown.

Serve plain or with fresh whipped cream.

Strawberry Rhubarb Delight has been a family favorite since we lived in Indiana - many years ago! And it's so EASY!

To make up for no pictures of the featured recipe, you'll have to settle for a puppy. He's growing up so fast!

Most of my pictures of Thatcher are like this. 

Because if he isn't sleeping, the picture ends up looking like this:

Unless I get someone to hold onto him, but even then it's hit or miss!

But before we go - what is your favorite way to use rhubarb?


  1. Phew -- I was worried there for a minute that there wouldn't be a gratuitous picture of Thatcher but you came through and posted three!!!!! Love his eyebrows -- and look his ear flopped down!

    I love rhubarb and will definitely make your recipe. Sounds yummy. I need to try growing my own. :-( that your pie didn't taste as scrumptious as it looked. And you sacrificed 4 cups of rhubarb too!

    I love rhubarb pie and strawberry rhubarb anything and one of my favourite recipes of all time is a rhubarb muffin recipe that I clipped out of the paper ages ago. Ooey goodness drizzled with sugar on top. Yum. I need to go find me some rhubarb.

    1. That muffin recipe sounds fabulous...

      And Thatcher's flopped down ear has been hanging around for a week now. The other one changes, but that sideways one...oh my. I know it will straighten out eventually, but right now he just looks cutely unkempt.

      I'm sure a certain Goldendoodle named Jeter has no such problems with his personal grooming!

  2. I almost bought rhubarb last week! Will do so this week and make your recipe, Jan. Thanks for sharing!

    And Thatcher makes me want a puppy so badly! He's so, so cute. :)

    1. Puppy cravings are hard to beat...but it's so much fun to wait and dream, too. I had Thatcher's parents and breeder picked out three years before we finally got him. His father is Gus, the cowboy Corgi - picture books in the works!

  3. We don't eat rhubarb. But I want Thatcher.

  4. I use it as a bookmark. For some reason, I who eats nearly everything don't have a taste for rhubarb unless it is hidden is a berry pie.

  5. Must be be a ratio of mixed berries and rhubarb of 4 to 1.

    1. You know, I used to hate it. Probably because the way my dad loves to eat it is stewed.

      Yes, it's as good as it sounds, but he would make it every year in the spring.

      I prefer mine with berries, or in pie. Stewed is okay, but not preferred.

  6. never had the stuff! seems like you can do just about any icky veggie in a dessert with all the sugar and butter...well maybe not spinach or something really bitter...
    just ate mexican food while reading the chili slaw dog book - darned waiter kept interrupting me! so didn't get too far but oh well!

    1. LOL, Susanna! I never thought of rhubarb as an icky veggie.

      An icky fruit, maybe.

      But it really just a stem. Hmm. Maybe it's an alien.

  7. Jan, I LOVE rhubarb, and so miss it. It's hard to find good rhubarb in Texas that's not out-of-this-world expensive. But about once a year I can come up with enough to make a pie. I remember Mom growing it in the backyard. We'd chop it up and store it in bags in the freezer. Then we could have rhubarb pie or cake whenever we wanted. Ah, the memories.

    1. I want to put a rhubarb plant or two in, but haven't decided where the best place would be. It needs to be out of the way, in the sun, easy to get to...

      It will take more thinking!

  8. Jan, I have a great old Betty Crocker recipe for Rhubarb Custard Pie and it's a no-fail. I'll send it to you. And I love rhubarb season and how it just crosses strawberry season! That rocks!

    Rhubarb extravaganza. We should celebrate freedom and rhubarb at least annually. I think it's a must!