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Foodie Thoughts For 23 January - National Rhubarb Pie Day

CookingMyWay's picture

Foodie fans today is National Rhubarb Pie Day.  Only once in my life have I had rhubarb pie and that was stricking up a conversation with someone next to me in a restaurant and she gave me a bite of hers...  I've never ordered a slice nor have I made a pie myself...

 I hate to just dump you off with a link but everything you could want to know about rhubarb can be found here http://www.rhubarbinfo.com/ ...

 

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shantihhh's picture
Stewed rhubarb with straberries is a popular old Americanb recipe that is sometimes used in a pie crust, but also with sweet biscuits or dumplings. Rhurbarb needs a good winter chill to grow properly. BTW the leaves are posionious and a spray for insects is dometimes made with the leaves. Cooked with strawberries as a sweetener, rhubarb makes excellent jam. It can also be used to make wine. The plant is indigenous to Asia, and many suggest that it was often used by the Mongolians; particularly, the Tatars tribes of the Gobi. The plant has grown wild along the banks of the Volga for centuries; it may have been brought there by Eurasian tribes, such as the Scythians, Huns, Magyars or Mongols. Varieties of rhubarb have a long history as medicinal plants in traditional Chinese medicine, but the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people. Rhubarb leaves contain oxalic acid, a corrosive and nephrotoxic acid that is present in many plants and an extract from the leaves is used as a garden insect organic spray. Shanti/Mary-Anne