Rhubarb — straight from the garden

We would just wipe it off 
and chew

Then watch each other’s mouth 
go askew

So sour yet so good

That was in my boyhood

Things were tastier circa 1942.

— “The Rhubarb Compendium”

I’ll never know whether things were tastier almost 70 years ago but I’ve enjoyed this man’s limerick as well as the others this past week. I hope you’ve had a good time, too, with this little bit of “rhubarb fun and frolic.”

I’m all geared up to create another yummy dessert from those rosy, succulent stalks growing out-of-bounds in my garden. Perhaps you’ve been inspired to do the same — let’s continue to celebrate this “season of rhubarb” that thankfully returns year after year. CJK

A smattering of rhubarb wisdom

It’s June and the rhubarb in my garden, which showed up in late April, is going strong. It has actively flourished in the same spot for over 25 years. I was happy to learn more about this “old friend of mine” as I’ve perused “The Rhubarb Compendium” the last few days. According to the website, the rhubarb season in the United States runs from April to September. (I’ve often cut mine into late August and never had a problem with it returning fresh and full of life the next season — and now I won’t feel guilty when I do it again this year.)

Another old wives tale is that once the plant starts flowering, the edible stalks become poisonous. Not so! Here’s what the compendium says on this point:

“Allowing the plant to complete flowering will reduce the vigor of the plant and shorten its stalk producing season. If you are growing rhubarb as a vegetable for the stalks, then the flowers and seed stalks should be cut out as soon as they start forming. The plant may still continue to produce more flower stalks throughout the spring, so keep cutting them. Contrary to popular opinion, rhubarb plants do not become poisonous after flowering starts. The leaf stalks can still be cut and used and the leaves themselves should be discarded (composted) as they are always poisonous.”

And finally, for those of you who may have been inspired to start your own patch of rhubarb this year, one last word of advice…

“Refrain from harvesting rhubarb the first year after planting. Each plant needs time to build up food reserves in the root to produce thick, robust stems.” CJK

“Sis” Barthel’s Rhubarb Pie

Carol Barthel got this rhubarb pie recipe from her husband Al’s mom — Elfrieda (Sis) Barthel — shortly after they were married in 1965. Elfrieda made it for years using green rhubarb and Al remembers it as a favorite from his childhood. Carol uses strawberry rhubarb instead of the green variety. CJK

“Sis” Barthel’s Rhubarb Pie

(Carol Barthel)

Never Fail Piecrust:

3 cups flour

1 tsp. salt

1 1/4 cups shortening

5 tbsp. water

1 tbsp. vinegar

1 egg

Mix the flour and salt together. Cut in the shortening with a pastry blender or two knives until the pieces of shortening are the size of small peas. Mix the water, vinegar, and egg together and then incorporate into the flour mixture, gently tossing with a fork. (This recipe makes four crusts.)

Pie Filling:

2 cups rhubarb, chopped

1 cup sugar

1 egg

1 tbsp. flour

1 tbsp. butter

Pinch of salt

Place the rhubarb in a mixing bowl and add the other ingredients on top of it. Stir to blend. Let the mixture sit while preparing and rolling out the piecrust in a little flour mixed with a little sugar.

Preheat oven to 375°F.

Line a 9-inch pie plate with the piecrust. Trim the pastry to the edge of the pie plate. Turn the rhubarb mixture into the pastry-lined pan. Put a second piecrust on top; seal the two piecrusts together and flute the edges. Cut slits in the top crust for steam to escape. Brush the crust with a small amount of milk and sprinkle it with a little sugar. Bake the pie at 375°F for one hour.

Yield: 6 to 8 servings


A note from Carol Barthel: The piecrust recipe came from a friend of mine, Sheila Robb. I’ve used it since the 1960s and can honestly say, “it never fails.”

A note from Carol JK: Carol and Al Barthel, Red Cross volunteers extraordinaire, are members of St. Mary Parish in Little Falls.

Yum

Rhubarb is much better in pies

Sweet, sour and attracting flies

It’s good as gooseberry

And tasty as cherry

Please, have a slice — don't be shy!

— “The Rhubarb Compendium”

Tomorrow’s special treat: “Sis” Barthel’s Rhubarb Pie

Rhubarb Custard Upside Down Cake

Pat Kaeter has been baking this absolutely scrumptious cake for at least 20 years. She has three to four plants of rhubarb in her garden, which provides an ample amount of stalks for desserts during the summer. She estimates the rhubarb — both red and green varieties — have probably been growing in the same spot for close to 60 years. Pat and her husband, Tom, are members of St. Mary’s Cathedral in St. Cloud. CJK

Rhubarb Custard Upside Down Cake

(Pat Kaeter)

Photo by Sue Schulzetenberg

1 pkg. white or yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

5 cups rhubarb, finely chopped

1 1/2 cups sugar

2 tsp. tapioca

2 cups whipping cream

Additional whipped cream for garnish

Preheat oven to 350°F.

Make cake following the directions on the box — using cake mix, water, oil and eggs. Pour batter into an ungreased 9x13-inch glass baking pan. Toss rhubarb, sugar, and tapioca together and stir well. Spoon this mixture evenly over cake batter. Shake pan from side to side until the rhubarb settles. Pour whipping cream over top of mixture and shake again until the cream settles.

Bake 45 minutes to one hour at 350°F. Cool at least one hour before serving.

Yield: 12 servings

A note from Pat: Serve this cake upside down with a dollop of whipped cream. Or warm it up and top with a scoop of ice cream.

A note from Carol: I’ve been creating this deliciously awesome cake for a number of years as well — it’s a recipe that I look forward to making (and savoring) at least once each spring. I check the cake after 45 minutes of baking. If it “jiggles like Jello,” I continue baking it for an additional 15 minutes until the cake is set. I like this sweet treat best when it’s baked the day before serving. It’s truly one of my favorites!  

Photo by Sue Schulzetenberg

Dichotomy

Rhubarb when raw is so tough

And its leaves contain poisonous stuff,

But when cleaned and de-soiled

Dipped in sugar and boiled

Then the stalks are quite tasty enough.

— “The Rhubarb Compendium”

Tomorrow’s special treat: Rhubarb Custard Upside Down Cake

Rhubarb Cherry Almond Crunch

Rosemary Borgert often served this sweet attractive dessert during rhubarb season. The recipe was passed down from her mother, Marie (McDonald) Borgert. CJK

Rhubarb Cherry Almond Crunch

 (Rosemary Borgert)

Crust:

1 cup quick oatmeal

1 cup brown sugar

Pinch of salt

1 cup flour

1/2 cup butter

Filling:

4 cups rhubarb, diced

1 cup sugar

1 cup water

2 tbsp. cornstarch

Red food coloring, optional

1 tsp. almond flavoring

1 can cherry pie filling

1/2 cup nuts, chopped, optional

Whipped cream

Grease a 9x13-inch glass pan. Mix the ingredients for the crust together and press half of mixture into the bottom of the pan. Put the rhubarb on top of crust.

Preheat oven to 350° F.

Boil the sugar, water, and cornstarch together until thick. Add a few drops of red food coloring (if desired), almond flavoring and pie filling. Spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over the top and then the nuts. Bake for 45 minutes at 350°F. Serve with whipped cream.

Yield: 12 servings

A note from Carol: See another of Rosemary’s recipes, Strawberry Bundt Cake, posted May 5 on “Food, Faith and Fellowship.”