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Making a strawberry-rhubabrb pie....do you peel rhubarb?

kmlmgm May 13, 2012 04:56 AM

This is a silly question, considering I have made a few such pies already. The recipe I've used is pretty basic and the pies come out good. This year, I'm making one to give away, so I want it to be as delicious as ever. First, do you have a favorite/excellent recipe? Also, if you have baked with rhubarb before, do you peel it first? I never have but wonder if you should....my recipe doesn't specify. Thank you!

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    hungryjoanne RE: kmlmgm May 13, 2012 05:06 AM

    I wouldn't bother peeling the rhubarb, unless it's really hard & fibrous. (probably still wouldn't bother then!)
    I don't have a favourite recipe, but I've found that a little ground cardamom is a fantastic complement to strawberry-rhubarb.

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      magiesmom RE: kmlmgm May 13, 2012 06:22 AM

      no need to peel.

      1. mrbigshotno.1 RE: kmlmgm May 13, 2012 06:33 AM

        After baking rhubarb pies for over 20 years, I found the best recipe a couple of years ago:
        3/4 C. sugar
        1/2 tsp cinnamon
        1 (regular size box) strawberry jello
        Stir the dry stuff together in a large mixing bowl, throw in the rhubarb an stir well, put it in your crust and bake. best ever!

        3 Replies
        1. re: mrbigshotno.1
          todao RE: mrbigshotno.1 May 13, 2012 08:52 AM

          Did you say that was five pounds of Rhubarb? Recipes without ingredient quantities are difficult to interpret.

          1. re: todao
            mrbigshotno.1 RE: todao May 13, 2012 11:52 AM

            6-7 cups

            1. re: mrbigshotno.1
              todao RE: mrbigshotno.1 May 13, 2012 01:25 PM

              Thank you. I'm looking forward to trying your method.

        2. coll RE: kmlmgm May 13, 2012 06:41 AM

          Don't peel if you can help it, I did the first time and what a mess....red drops everywhere!

          1. JerryMe RE: kmlmgm May 13, 2012 09:54 AM

            Get rid of the leaves and any root and chop away! No need to peel.

            1. Will Owen RE: kmlmgm May 13, 2012 05:34 PM

              Yeah, the strings cook away, just as celery strings do. I mostly hopped on here to thank you for reminding me it's rhubarb time, because I've spent the last several months waiting to try duplicating the best rhubarb-berry pie I've ever tasted. It was the raspberry-rhubarb from Linn's in Cambria, CA. Brilliant combination, we thought even better than the sacred strawberry version. If I can figure it out, I won't have to drive all the way up there when I want one!

              1. prima RE: kmlmgm May 13, 2012 06:26 PM

                I like this recipe: http://www.epicurious.com/recipes/foo...

                1 Reply
                1. re: prima
                  kmlmgm RE: prima May 14, 2012 06:04 AM

                  This is the one I used! I did substitute the crust for the CI vodka pie crust though. It looks good and smelled great baking! I took joanne's advice and added a touch of cardamom, I love it but just not sure if recipient of pie does. I am planning on getting more rhubarb next time out to farmer's market and making mr.bigshot's version for us to enjoy. Thank you, everyone!

                2. greygarious RE: kmlmgm May 13, 2012 08:30 PM

                  Don't peel. And don't go by color. Some rhubarb varieties are ripe when they are green, others pink, others red. Look for firm stalks - if there are any leaves (which are poisonous and not to be eaten) they should not be shriveled.

                  For a plethora of recipes, www.rhubarbinfo.com

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