How to select Rhubarb:
- Rhubarb looks a lot like celery. Select long and crisp stalks. Firm in texture and blemish free. It can come in a variety of hues, from a bright red to pink, and even all green. The color really has no significance in the way the rhubarb tastes.
- The larger the stalk, there will be more of a chance that the rhubarb will be stringy. Selecting thinner more medium sized stalks is better.
- If the leaves are attached, make sure they look nice and fresh and aren’t wilted.
- Rhubarb is very tart in flavor, and eating it raw will be sure to make your pucker! You can eat the stalks without cooking them, but steer clear from the leaves, as they contain a toxic poison called oxalic acid.
- Rhubarb can be stored unwashed in your refrigerator wrapped in plastic wrap for 1-3 weeks.
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- 8 cups chopped rhubarb
- 1 cup sugar
- 1 egg, beaten
- 1 cup golden raisins
- 3 Tablespoons flour
- 2 pie crusts, your own or store purchased is fine
- 1 egg white, beaten
- Preheat oven to 425 degrees. Lay one pie crust into the bottom of a 9" deep dish pie crust.
- In a large bowl, mix chopped rhubarb with sugar and flour.
- Add beaten egg and raisins. Stir to combine.
- Pour filling into pie crust.
- Top with second pie crust. Vent crust and brush with beaten egg.
- Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for another 35 minutes.
- Serve warm with vanilla ice cream or fresh whipped cream.
Amount Per Serving: Calories: 398 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 203mg Carbohydrates: 70g Fiber: 4g Sugar: 39g Protein: 6g