Comments on: Cherry Rhubarb Pie

By: Jerlene Lathe

Jerlene Lathe — Sat, 23 Jan 2010 17:46:51 +0000

Really intriguing story, something identical to this occurred to me not too long ago and it pretty much played out in the same way to how you describe it.

By: Janice

Janice — Tue, 15 Dec 2009 05:33:48 +0000

Rhubarb chutney is nice way to use rhubarb that is not a dessert. We like it with roast pork, grilled chicken breasts or on left over chicken sandwiches, much healthier than mayo.

By: Patanol

Patanol — Sun, 23 Aug 2009 10:37:42 +0000

Patanol…

Is there anything you can do with rhubarbs except make pies and jams and jellies often in combinatio [...]…

By: Mrs. Mac

Mrs. Mac — Wed, 15 Jul 2009 03:26:21 +0000

I googled cherry rhubarb recipes tonight. We have a sour cherry tree that I just planted last year and have enough picked for a pie this year. Also some rhubarb in the garden that is ready to pick. These pies will be made with only a top crust … saving lots of calories … and using only butter .. no shortening. One pie will be baked now … and the other filling will be frozen (without crust) for a delicious treat in mid winter. thanks for sharing.

By: Xtend life skin care

Xtend life skin care — Mon, 13 Jul 2009 15:05:56 +0000

There are two groups of essential vitamins, each classified according to the materials in which they will dissolve. Fat-soluble vitamins, A, D, E and K, dissolve in fat before they are absorbed in the blood stream and are stored in the liver.

By: Perry O.

Perry O. — Sun, 28 Jun 2009 17:50:33 +0000

This is my first year of making rhubarb pies, as I have a huge plant near the barn at the house I moved into, here in Amboy, Washington. I’ve made several strawberry/rhubarb pies, which were excellent, but now onto cherry/rhubarb pies, trying your recipe, as I also have several cherry trees in my small, but bountiful apple/pear/cherry tree orchard. I’ll let you know how they turn out, and great site and article….made me laugh…”whoa, your celery’s on fire”….good one…..

By: Danniella

Danniella — Mon, 24 Dec 2007 15:41:24 +0000

I’ve never had rhubarb pie anyway but straight and liked it, but cherry rhubarb! Awesome, almost better than plain. My family loved it too. This recipe went straight into my files. Thanks so much!!!

By: Shary

Shary — Wed, 20 Jun 2007 16:37:00 +0000

I’ve made many cherry pies and many rhubarb pies but only recently heard about mixing them together. I tried it last night (although I substitued quick tapioca for corn starch). It was delicious, but I thought the cherries overwhelmed the rhubarb. Next time I’ll try fewer cherries in the mix.

If you like rhubarb juice, try a “rhutini” — a rhubarb juice martini. Garnish with lime. Yum.

By: Patricia

Patricia — Mon, 18 Jun 2007 07:53:53 +0000

I was raised eating rhubarb pie without any added fruit, which is apparently pretty uncommon, especially in the bay area. My mom likes telling this story about a time she was purchasing rhubarb, an old woman approached her, asking if she was going to make a pie. “Yes,” my mom replied. “Do you use strawberries in your pie?” asked the old lady. “No, never,” my mom’s response, “That’s sacrilegious!” The old lady smiled, agreeing. My mom wishes that she had gotten the old lady’s address and dropped off a slice.
Whenever my mom or I see it for 2.99, and check to make sure it doesn’t bend when you shake it-a pie is in the works. We have also made something similar to applesauce out of the green stalks-which we call swill. Very tasty.

By: ann

ann — Fri, 15 Jun 2007 14:03:58 +0000

Not so different from jams and pies, but rhubarb can also make a delicious punch (usually in combination with sugar and some red fruit)