I just got back from yet another conference (this was the last one–I promise) to discover my husband had bought more rhubarb. It was on sale, and he knows I like it. Consequently, I have been ‘forced’, (the kind of ‘forced’ you are when you really, really want to do something but don’t want to seem too eager), to find more rhubarb recipes.
Rhubarb, commonly also referred to as the ‘pie plant’ because it is so frequently used in pies, counts as a vegetable so if you have trouble getting your ‘5 a day’ in–you can always eat rhubarb pie. (You’ll have to plead innocent about the sugar though!)
Rhubarb Cheese Pie
Combine 1/4 cup of cornstarch, 1 cup of sugar, 1/8 tsp of salt with 1/2 cup of water in a saucepan. Stir until combined. Turn burner heat to medium, and add 3 cups of rhubarb. (3 cups is equal to approximately 1 pound of rhubarb.) Cook until mixture boils and thickens. It is very important to stir frequently.
Once the mixture is thickened, pour it into an unbaked pie shell. Put the pie in an oven preheated to 425. Bake for 10 minutes.
While the rhubarb is in the oven, beat 1 package (8 ounces) of cream cheese, 2 eggs, and 1/2 cup of sugar until smooth. Pour over rhubarb layer. Reduce oven heat to 325 F. Bake the pie an additional 35 minutes until center is almost set. Remove from oven and let cool 30 minutes away from drafts. Store in a refrigerator overnight before serving.
This chilled pie is delicious with whipped cream and almonds!
Rhubarb Chutney (For pork roast and rice)
If you’re looking for something different to do with pork, try making a pork roast and adding this chutney. Rhubarb is delicious in savory dishes–although it is most commonly used for pies.
Combine 2 pounds of chopped rhubarb, 2 cups of chopped onion, 1 1/2 cups of brown sugar, 1 cup of cider vinegar, 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of cloves and 2 teaspoons of salt in a large heavy saucepan.
Cook until thickened, stirring often (about 30 minutes).
Pack into hot sterilized jars and cover with canning lids. Set aside to seal. (If you want to make a smaller batch, you can serve immediately with the pork roast.
Have a question? Ask the food blogger!