Rhubarb Pie Recipe
December 16, 2014
If you grow rhubarb in your vegetable garden you probably have lots of it, have made your favorite recipes and are now looking for new recipes to use it. If you do not grow it, it is in season and makes a lovely addition to the holiday table.
Using produce from your garden as part of your festive entertaining menu is a wonderful way to:
Get into the kitchen with this simple recipe that is made festive by the shaped pastry wrapping, or keep it simple with individual pies, or one large one.
Rhubarb is abundant when it is in season. Last year I reduced my plants from 4 to 2 as there was way too much rhubarb for my family.
This year I am using a wire frame to force the stalks up and keep them contained so that that the space they take up in the garden is reduced.
This method of growing rhubarb is a new one for me and I am impressed with the results. It certainly has kept the plants well contained and the stalks are lovely and straight. The leaves also seem to be smaller than they tend to be when allowed free reign in the space they are allocated.
We harvested the first of this years crop late last week. It inspired this festive Christmas recipe, along with my fast diminishing supply of creamy, buttery Australian grown Macadamia nuts. I was gifted the nuts from Australian Macadamias. Macadamia’s have long been one of my pantry staples. I adore the flavor. If a packet is left in my vicinity and there is no recipe calling for them they do not last very long! Macadamia nuts add a special quality to any food created to celebrate an occasion or family meal.
Are you growing rhubarb in your vegetable garden? Will it be a part of your festive menu?
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