Rhubarb is an awesome plant. It grows for always, dormant in winter, but will return come spring and ready to be harvested in early or mid summer. You cannot really get rid of it unless you are prepared to have a large and deep hole in your garden, which of course you can fill up with dirt and grow lawn above it.
I love having rhubarb plant as they make endless stock of 'fruits' for the freezer. We would make rhubarb syrup, rhubarb jam, but mostly turn them into pie. Sweet and tart and refreshing almost like citrus flavor, that is the taste of rhubarb if you haven't had any in your life.
Today for Daily Celestial Challenge which is hosted by 
Double Pie Crust
- 2 1/4 c flour
- 1 1/2 tsp salt
- 1/3 c cold milk (non dairy or dairy, according to your diet)
- 2/3 c vegetable oil
How To
- Mix dry ingredients, mix wet ingredients. Combine/knead both, for 1 minute or two. Wrap then chill in the fridge for 10-15 minutes.
Filling
- 8 rhubarb stalks (do not consume the leaves as they are poisonous), this should make 5 cups chopped rhubarb. Discard the leaves.
- 1 2/3 - 1 3/4 c of sugar
- 9 tbsp flour
- 2 tbsp butter (dairy free or dairy, according to your diet, but please not margarine), room temperature
How To Pie
- preheat oven 350 F
- take out crust from the fridge, divide into two. Roll one and place on pie plate/round mold
- mix flour and sugar, take 1 cup of the mixture and sprinkle on crust
- spread chopped rhubarb, and top with the remaining flour mixture
- dot vegan butter everywhere
- roll flat the remaining crust and place it covering the pie. Bake for an H
Enjoy 😊
This is my contribution for Saturday Agriculture. If you'd like to participate, head on
Thanks for looking!