Happy Thanksgiving – Don’t Forget the Pie Plant!


Grandma's Rhubarb Pie
Grandma’s Rhubarb Pie

Consider the humble pie-plant. That’s what rhubarb is sometimes called.  Like tomatoes, it belongs to a small group of identity-challenged fruits, I mean vegetables, I mean fruits. Apparently rhubarb got into some legal difficulties in New York back in 1947 and had to go to court to prove its fruitishness.

Rhubarb is a card-carrying member of the genus Rheum in the family Polygonaceae. Now doesn’t that make your mouth water? It’s leaves are toxic and it’s roots are perennial. It’s green-to-reddish stalks, however, are the stuff of childhood memories. At least the stuff of my childhood memories.

My grandpa on my mother’s side was an insurance salesman. But he spent all his free time in his beloved garden. Now when I say garden I mean backyard farm. He was a beekeeper and organic hippie without the beads and long hair. He was cool and didn’t even know it. Nor did I at the time. Rhubarb reminds me of him.

Apparently there is something called the Rhubarb Triangle in Jolly Olde England. If you have nothing better to do, look it up. No ships have been reported missing, however local residents apparently harvest rhubarb stalks by candlelight. Are they Rhubarbarians? Nobody knows for sure.

My sister-in-law compiled a family cookbook a few years ago. On page 47 is a recipe for Sour Cream Rhubarb Pie. The recipe actually came from an old newspaper clipping my mother found. Although it calls for a cup and a half of sugar, it’s not a big deal because the recipe was written back in the days when sugar was good for you.

Ingredients:

2 cups diced rhubarb (more or less)
1 cup sour cream
½ cup flour
1 teaspoon vanilla
pinch of salt
1 ½ cup sugar

Directions:

Put rhubarb in unbaked pie shell. Mix remaining ingredients and pour over rhubarb. Bake for 10 minutes at 400 degrees and 40 additional minutes at 375 degrees. Pie will begin to set up as it finishes baking.

Sister-in-law Becky adds this note: This easy recipe makes a very rich dessert. I have often used other fruit such as blackberries, raspberries or peaches. It’s especially good when made with the first rhubarb from the garden in early Spring.

Spring is still a long way off, but don’t let that stop you. Rhubarb, with it’s cheerful shades of red and green is also a Christmas fruit. Or vegetable.

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Author: Ron's Blog

At home in the Global Village.

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