Rhubarb Is Here!

Click for tips about buying and storing fresh Rhubarb & a local favourite recipe.

Tips for Buying & Storing Rhubarb

  • Look for firm crisp stalks and fresh leaves if attached!
  • Store unwashed in your refrigerator for up to one week

Pick up some Rhubarb from a local farm and try out this favourite recipe!

Rhubarb Custard Pie from 1950’s Robin Hood, “The Velvet Touch” cook book
Filling:
4 Cups rhubarb, cut into 1/2″ pieces
2 Egg yolks ..
1 Tbsp of Milk
1/3 Cup Velvet Pre-Sifted Cake & Pastry Flour
1 1/2 Cups of Sugar
1 Tablespoon of Butter

Prepare:

  1. Line pie pan with pastry
  2. Preheat Oven to 425 F.
  3. Place Rhubarb in pastry-lined pie pan
  4. Mix Egg yolks, Milk, Flour and Sugar together with
    a Rotary Beater.
  5. Pour Egg mixture over the rhubarb
  6. Dot filling with Butter & place in oven to bake
  7. Beat egg whites, 1/4 tsp cream of tartar and gradually add 4 tbsp brown sugar until it peaks
  8. Pour on top of pie after it has baked for 35 minutes
  9. Return to oven for remaining 10 minutes or until golden
  10. Bake at 425 F . (Hot) for 40 to 45 minutes.

*Note: If Frozen Rhubarb is used, use 3/4 Cup of Sugar

Recipe Donated by S.V.

Thanks!

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