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

[kmlmgm]

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!

[greygarious]

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

[prima]

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

[kmlmgm]

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!

[Will Owen]

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!

[JerryMe]

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

[coll]

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

[mrbigshotno.1]

After baking rhubarb pies for over 20 years, I found the best recipe a couple of years ago:
Rhubarb
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!

[todao]

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

[mrbigshotno.1]

6-7 cups

[todao]

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

[magiesmom]

no need to peel.

[hungryjoanne]

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.