& Rhubarb Pie Filling
1 cup raisins
1 lemon juice and
1/3 cup cracker or
pinch of salt
1 cup sugar
1 egg, well-beaten
- Chop one cup of rhubarb and one cup of
melted butter, grated rind and juice of one lemon and sugar.
egg and add to the mixture.
in cracker or bread crumbs and salt.
all ingredients thoroughly and bake between two rounds of Plain
rhubarb may be used.
|Did You Know?
|Rhubarb is a group of
plants that belong to the genus Rheum in the family Polygonaceae. They
are herbaceous perennial plants growing from short, thick rhizomes.
They have large leaves that are somewhat triangular shaped with long
fleshy petioles. They have small flowers grouped in large compound
leafy greenish-white to rose-red inflorescence. While the leaves are
toxic, the plants have medicinal uses, but most commonly the plant's
stalks are cooked and used in pies and other foods for their tart
flavour. A number of varieties have been domesticated for human
consumption, most of which are recognised as Rheum x hybridum by the
Royal Horticultural Society.
Rhubarb is grown primarily for its fleshy petioles, commonly known as
rhubarb sticks or stalks. The use of rhubarb stems as food is a
relatively recent innovation, first recorded in 17th century England,
after affordable sugar became available to common people, and reaching
a peak between the 20th century's two world wars.