Love it. A co-worker gave me a whole bag of it last week. I made a strawberry-rhubarb pie and a rhubarb crisp. I cut up the rest and it's in the freezer until the next pie.

I don't even like the smell of it when it cooks! We have some out in the garden , DH grows it and gives it to the neighbors, but they know not to even offer up a pie! YUCK! Kathy

Looooooooove it . . . my mouth is watering just thinking about it!!!

Strawberry rhubarb...in a pie, or just stewed.

I'm crazy about it. Rhubarb bread is my favorite but you can do so many things with it. Substitute for any fruit. Add some to banana bread, sauce, crisp, muffins, cake, salsa, jam, or just eat it plain!

I love rhubarb pie! Save a piece for me!

Never in my 68 years have I had rhubarb!

I love rhubarb. And I especially like Rhubarb Crisp and Strawberry-Rhubarb pie.

I love it, but being the odd bird that I am I love it raw with salt on it.

Glenda, how did you get to be 68 without at least tasting rhubarb?

Funny you should ask this question...just the other day I asked my in-laws what rhubarb was. FIL said it was like sweet celery (to which I made a face, LOL). I guess I should broaden my horizons and try some one of these days :)

Don't know. My mother never served it. Just never had the pleasure!.

I seldom have it, but enjoy rhubarb sauce ... I'm not much into making pies ... but I should learn, as there are some pie plates here, left over from auntie's days. Will they still work after being on vacation (or is that "retirement"?) for about five years?

But, while my mouth complains bitterly about more that a little bit of pepper ... same story for sour: I want that five-letter word called "sugar" in it! And it takes quite a bit to suit my taste.

A small village nearby has a "Rosy Rhubarb" festival every year, to take place in a couple of weeks.

Come share in the fun ... you can use the guest room. If there are too many, bring your sleeping bag, for there are a couple of sofas/chesterfields available, one longer than the other.

ole joyful

YUMMY! I love it but I don't like the end results if you get the drift! ;-)

I've never eaten it. In fact I'm not even sure what it looks like. It must not be native to the South?

I love it . . . except for all the sugar you have to add to it.

I have a recipe for a cake with the rhubarb in the batter. A couple of people who don't care much for rhubarb like that cake a lot.

I have loved it since I was a kid. I use to eat it raw dipped in sugar then. It was one of my dad's favorite pies. And it is also DH and his father's favorite. I always make one when FIL visits. My favorite is Strawberry Rhubarb pie or jam. The strawberries help to sweeten it without adding a lot of sugar. I have been growing it for over 30 years.
Clare

I Love it...

I always stick this recipe in when we talk rhubarb...because I think it is one of the best.

RHUBARB SQUARES

Base

2 cups flour
1/2 cup + 2T powdered sugar
1 cup margarine or butter

Blend with mixer.
Pat into 9x12 pan.
Bake at 350 for 15 mins

Have topping ready to pour on base
when it comes out of oven.

Topping

4 eggs beaten
2 cups sugar (I usually add a little more)
1/2 cup flour
1/2 t. salt
1 1/2 t. baking powder
4 cups chopped rhubarb

Mix together and pour over base.
Bake 50-60 mins until brown.

Enjoy !!! I love it.

I hope you'll give it a try someday.

patti

I think it's too hot to grow it in the South. My grandparents used to bring it down from Iowa when they'd visit every year. I liked it raw. My parents would freeze it for pie and jelly for later.

I'm not the biggest fan, but remember liking it when I was a kid, but only if we could steal it out of a neighbors yard. LOL DH loves rhubarb-custard pie, and I used to make it for his birthday every year. Haven't made it for the last few years. Don't have a rhubarb sourse anymore. Dottie

I sort of like it. I wouldn't buy it, but I'd cook it if I was given some.

Patti, your recipe is the same one my neighbor gave me. I will have to try it next week. My rhubarb crisp was a hit at the soup supper. There was nothing left of it to bring home. I am going to make another crisp tomorrow.

I have a good rhubarb cobbler recipe-I'll post it this weekend. Its real easy-with frozen rhubarb.

Oh my DH loved Strawberry Rhubarb pie. It was his favorite.
I don't care for it, but I do like rhubarb muffins.
Leslie

We love rhubarb here. What you need to remember about rhubarb is that compared to most other things that you would put into a pie or cobbler, rhubarb is much lower in carbohydrates/calories. So even though you may be adding what seems to be a lot of sugar, the end results carb and calorie wise are about the same.

My current favorite recipe for rhubarb cake is:

Rhubarb Cream Cake
1 box Pillsbury Yellow Cake Mix
4 cups rhubarb cut into 1/2 inch pieces
1 cup sugar
1 pint heavy whipping cream (unwhipped)

Mix up cake mix as package directs. Pour into greased and floured 9 x 13 glass baking pan.
Arrange rhubarb over batter. Top eavenly with sugar. Pour whipping cream over all.

Bake at 325 for 1 hour and 15 minutes.
Serve with Cool Whip or the real thing if you can stand any more fat in your diet. This should be kept refrigerated.

I love it! Spring isn't here until I have had my share of rhubarb and I have had my share this year compliments of my friend's mom's garden.

I prefer to just eat it like celery with a little salt but this year it was sooo good I didn't even use salt. I still have a few stalks left in the fridge.

I made the best rhubarb pie I have ever made using Ann T's recipe from the Cooking Forum. She used a latice top on hers where I used a full top crust. I added just a few strawberries for the pink colour though and a touch more flour. I have made a lot of rhubarb pies in my day but her rhubarb filling was the best. I used a store bought Tenderflake deep double pie crust since I can't make pastry worth wasting a good filling on.

I would love to make another pie before the rhubarb goes to seed but I might be too late.

Anne

It's wonderful in pies, crisps. cobblers, jam, you name it. I think almost everyone has a rhubarb patch it this small Iowa town. Must be the good black soil that makes it grow so well.I would guess this patch would be 50 years old but it comes up like clockwork each sping.
Lois

Ohhhhhhh, how I miss rhubarb! As kids, growing up in Iowa, my sisters and I would mix a bowl of salt and sugar to dip it into. My mouth is watering, just thinking of it. I have never really been into pie of any kind, so I will just eat mine raw. I have tried buying it in the store here. Just not the same.

We are a split of 50/50 of rhubarb lovers in this family. Rhiannon can't wait until spring when the rhubarb pops its head up. She will eat 4 inch stalks fresh out of the garden. I used to eat it raw all the time when I was little but can't eat it raw any more. I do love it in muffins, breads, crips, and pies. I have 20 rhubarb plants so you bet we love it and freeze lots for fall and winter use, that and make extra muffins to freeze to enjoy later.

Stacie
girlsingardens

Love it fixed anyway there is. Like to cook it into a sauce then put on toast or better yet ice-cream.