By Farmer & Chef South Contributor: Sara March Barber
Summer Series: Part One
I love tank tops, flip flops, laying in the sun at the pool (eating my grilled cheese and FF), paddle boarding at the lake, playing corn hole in the backyard with friends, outdoor music, gardening, checking out other folk’s gardens, fruit & veggies and ice tea & lemonade.
Outside of my first tomato sandwich of the season I must say -- my favorite thing this summer so far is rhubarb.
I have never had rhubarb before but Garrison Keillor always makes we want a rhubarb pie...so this year when my friend Eric ordered a whole case – I felt it was a sign and I got one too! And then my friend one and then another for me.
I LOVE LOVE LOVE LOVE IT! But then again, I love sour gummies.
No I did not grow it – but I did order 20lbs from my local country store in Lexington, NC – shout out Conrad & Hinkle Grocery, a fantastic 1919 small grocery that has some of the best produce around. But for this, they get it from another local market in Washington State, I know- but apparently it is not a fan of the heat and thus, sometimes hard to thrive.
The first pie I made almost made my boyfriend cry it was so good. It has replaced his favorite – pecan pie. He even asked for 3 more to give to friends.
It is fantastic raw - Plain or dipped in sugar and I might even try a rhubarb/basil pizza
But so far - here are the few recipes I have tried to date:
The Ever Infamous “Rhubarb Pie”
4 cups of rhubarb – I always add a little more
1 and 1/3 cup sugar (I use natural cane sugar)
6 T of all purpose flour
2 Mrs. Smiths pie crusts
Egg wash – 1 egg and a little water
Thaw your pie crust, mix together the sugar and flour, put a ¼ of the mixture on the bottom of the pie crust, then the rhubarb, then top with remaining sugar mixture. The top with the other crust. Cut a few holes in the top. Swish with egg wash.
Cook at 450 for 15 minutes and then lower it to 350 for 40-45 minutes
Rhubarb, mango, frozen banana, Greek yogurt, tropical carrot juice from Trader Joe’s – blend and enjoy
4 stalks rhubarb, chopped
1 1/3 cup sugar
2 cups water
1 sprig fresh mint, chopped
12 ounces fresh raspberries, plus more for garnishing
1/3 cup rhubarb simple syrup
1 cup blueberries, divided
Sparkling water or Prosecco - chilled
Fresh blueberries for the skewers
Make a rhubarb simple syrup with the first four ingredients.
Blend the raspberries and 1/3 cup of the rhubarb simple syrup until smooth.
Divide the blended raspberry-rhubarb mixture among each glass. Pour the sparkling water or Prosecco. Top with a few fresh raspberries, blueberries and a sprig of mint.
Photo from popsugar.com