277805 Thu May 05 12:20:19 -0700 2005 8 31 Home Cooking 0 1468889 Does anyone have recipes for rhubarb that aren't very sweet? My grandmother used to make a pie that was so tart I wouldn't eat it as a kid. Now, I think I'd like it that way but Grandma is long gone. My husband made a strawberry rhubarb pie and I convinced him to halve the amount of sugar called for in the recipe and it was still too sweet. You could barely taste the rhubarb. I'm particularly interested in just rhubarb (no other fruit) pies and rhubarb sauces. Thanks. Thu May 05 12:20:19 -0700 2005 0 Lacy 1 1468894 There is a recipe in the Pie and Pastry Bible for an excellent rhubarb and fresh strawberry tart. It has a lightly cooked rhubarb filling with fresh strawberries on top. I generally only prepared the rhubarb portion. I do cut down the sugar a small amount but it isn't very sweet. I like it on its own and with panna cotta. Thu May 05 13:11:54 -0700 2005 1468889 0 JudiAU 1 1468915 rhubarb-Strawberry Pie 1 pt. fresh strawberries 2 Cups sliced raw Rhubarb (it's hardly every cooked ahead of time. 3/4 cup brown sugar 1/2 cup sugar 1 tsp. grated lemon rind 1 double cruse 9" unbaked pie shell 1. Slice strawberries & rhubarb 2. Combine sugars & lemon rind and toss lightly with fruit. (I usually add a tbl/2 of flour if fruit is real juicy). Pour into pie shell. Cover with top crust. Seal edges. 3. Bake at 350 for 50 min. (Sometimes 5-l0min more) Make this all the time and everyone loves it. Thu May 05 14:47:44 -0700 2005 1468889 0 Doreen 2 1468938 Even this seems like it is sweeter than what I'm looking for. Do you find this pie to be particularly tart? Thu May 05 16:42:10 -0700 2005 1468915 0 Lacy 3 1469017 It seems to be the right combination of tart/sweet. If you think it might be too sweet for you, maybe you could eliminate the 1/2 cup of gran. sugar and just go with the brown. Possibly add more zest. It's a really good pie, though. Fri May 06 10:34:41 -0700 2005 1468938 0 Doreen 1 1468937 Warning: I love this but when I posted it last year a couple of people tried it and were less impressed. From Happy Days with the Naked Chef, by Jamie Oliver. Ingredients as printed [editorial comments bracketed], directions my own. Superb Marinated Pork Fillet Roasted on Rhubarb Serves 4 [to 6] 1 large handful of fresh sage 2 cloves garlic, peeled [I doubled this amount] olive oil 2 pork fillets [tenderloins], trimmed sea salt and freshly ground pepper 10 slices of prosciutto or Parma ham 12 long stalks baby rhubarb, washed [not sure about baby rhubarb, just used the local rhubarb I found at the farm stand] [I would use more next time] Chop sage and garlic together into fine mince, add 1/4 cup olive oil and some pepper, rub on pork and let sit for an hour or two. Preheat oven to 425*. Cut rhubarb into 2” pieces and put in non-metal roasting pan. Toss with a tiny bit of olive oil. Wrap pork tenderloins in prosciutto and put on top of rhubarb. Drizzle with any marinade left over. [He says add salt, I think the prosciutto provides plenty.] Cover with scrunched-up parchment paper, bake 10 minutes, remove parchment and bake another 12-15 minutes, to 140* internal temperature. Let rest 5 minutes before serving. Fabulous flavors, the rhubarb had almost dissolved and made an incredibly tasty sauce that was a great counterpoint to the pork. I served it with roasted asparagus which was good but it really needed something to soak up the sauce. This recipe is a keeper! Thu May 05 16:39:05 -0700 2005 1468889 0 GretchenS 1 1468953 I don't do recipes. However, I have baked rhubarb with pineapple and raisins and ended up with a tasty dish that offsets the extreme sourness of the rhubarb. This was in response to a diabetic who loved rhubarb but doesn't want to add a lot of sugar or sugar substitutes. Thu May 05 18:03:30 -0700 2005 1468889 0 jlawrence01 1 1468982 I cut up about a pound of rhubarb, put it in a covered glass dish with about two tablespoons of sugar, and microwave it for a few minutes (covered). Remove it, shake it around (still covered), another few minutes of waving. Let it stand for a while. No water added, it exudes plenty of juices. When it is soft enough I taste it; then I just add sugar to taste. Actually I use Splenda and nutrasweet; I find that with a little bit of regular sugar, the artificial sweeteners are "amplified" nicely. I like it tart; sometimes I add lemon juice to "sharpen" the flavor. I eat it as is, for dessert, maybe with some evaporated skim milk. Sometimes I add sliced strawberries. Thu May 05 21:26:06 -0700 2005 1468889 0 Joel Teller 1 1468998 My favourite non-pie rhubarb recipe calls for stewed rhubarb and apples layered with whipped cream (unsweetened) and pre-baked crumble topping - a nice contrasts of textures (soft rhubarb vs crunchy crumble) and tastes (tart vs creamy). It looks very elegant in a martini glass. Sorry I can't give you a specific recipe for the stewed rhubarb - I just cook down rhubarb (cut into small cubes) in a pan with sugar to taste until the rhubarb just softens and breaks down, then I add small cubes of apple and take off the heat to keep the apples crunchy. Thu May 05 23:54:14 -0700 2005 1468889 0 ju