How To Make Rhubarb Sour Cream Pie and Learn Rhubarb’s Medicinal Uses

 

 

 

 

 

 

 

 

Just say the word Rhubarb, and childhood memories come flooding back!  My sister and I barefoot in the garden on a sunny morning, with a tin cup of sugar, picking just the right piece of rhubarb for our tasty spring treat. Ahaaa that first bite, crunch!  oh so tart!  then dip, and oh so sweet! We waited all year for these special garden moments😊

 

Rhubarb is most often thought of as a vibrant fruit because of its sweet, tart taste, and is often found in home baking, such as a rhubarb pie. But did you know that it’s actually a vegetable? Cross my heart! Come to think of it, there is a strong resemblance to celery. While technically it is a vegetable, legally it’s considered a fruit due to a 1947 court ruling in America. Interesting eh?

 

Rhubarb, part of the Polygonaceae family of plants (perennial), is a unique looking plant with a remarkably interesting history. The rhubarb plant was originally used in many forms of traditional medicine. First showing up in Europe over 400 years ago.  It’s fascinating to share that there are records showing rhubarb among the medicines traded along the Silk Road.  Scientifically, it is an herbaceous perennial with leaves growing off the top of a thick rhizome. The leaf stalks and seeds are the only parts of the plant consumed.  The heart-shaped, wide-veined leaves contain oxalic acid, which can be toxic when consumed in large quantities, so discard them before you use or store the stalks.  As a gardener I love the beautiful addition rhubarb offers the landscape thanks to these large leaves and colourful stalks.

 

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Rhubarb Sour Cream Pie

There are endless delectable dishes you can make with rhubarb, such as muffins, stewed, tarts, crisps, puddings, ice cream, smoothies, and jam.  If a sour bite appeals to you, try rhubarb pickles, chutneys or even rhubarb cocktails. You can also use minced raw rhubarb as a crunchy garnish for soups, stews, tacos, and salads, or any place that diced raw radish might appear.  But my family’s favourite is Sour Cream Rhubarb Pie; creamy, sweet, tart and tang all rolled into one – here’s the recipe, enjoy!

 

Ingredients

9 inch (one) unbaked pie crust

4 cups chopped fresh rhubarb

1 egg – farm fresh is always best

1 ½ cups white sugar

1 cup sour cream (secret ingredient)

1/3 cup all-purpose flour (preferably non bleached organic)

 

My Mom’s Crumb Topping Ingredients

1/3 cup all-purpose flour (preferably non bleached organic)

1 cup  oats (I prefer cut oats, but whole are fine too)

1 cup brown sugar

1/3 cup butter, melted

 

Directions

1. Preheat the oven to 450 degrees F
2. Place the rolled-out pie crust into a 9 inch pie pan. Spread rhubarb over the bottom crust evenly. In a medium bowl whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth.  Pour over rhubarb.
3. Crumb Topping (our favourite!) Mix in a small bowl ½ cup flour, brown sugar and oats. Stir in melted butter until the mixture is crumbly.  Sprinkle over the top of the pie.
4. Bake for 10-15 minutes (watch carefully so you do not burn topping) in preheated oved (450 F), then reduce the heat to 350 F. Continue baking for 40 minutes. The crust should be flaky and topping golden brown. Cool before slicing. This allows the pie to “set”.
5. Enjoy! Prefect with a cup of tea 😊

 

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Harvesting

Rhubarb season runs from April through June. When harvesting, the stalks are carefully pulled or cut from the rhizome, and the toxic leaves are removed right away. Plants can generally be harvested for a four-week period in the third year and for around eight to 10 weeks in subsequent years.

How to Freeze Rhubarb? Simply pick and chop off the leaves.  Wash and pat dry the stalks.  Chop into small even pieces. Put in a freezer bag and empty it of all the air (I measure 4 cup amounts because this is how much we need to bake a 9 inch pie). Put in freezer and use throughout the year. Make sure to thaw and drain the frozen rhubarb before using it.

 

 

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Medicinal facts for all the herb nerds 🙂

1. Eases Digestion: the fibre in rhubarb promotes a healthy and normal digestion process and eases abdominal discomfort such as bloating and cramping
2. Bone Health: the vitamin k, combined with the rich amount of calcium and other minerals found in rhubarb, promote bone protection and strengthening. The high amounts of vitamin K also promotes osteotropic activity, meaning that it stimulates bone growth and repair.
3. Brain health: protecting the brain from neurological damage and disorders, such as Alzheimer’s
4. Antioxidant: fights free radicals and keeps inflammation in check
5. Relieves constipation and diarrhea: as it eases digestion, it can also relieve constipation and diarrhea
6. Lowers Inflammation: the antiviral effects of rhubarb also help inhibit inflammation, making it an effective anti-inflammatory
7. Aides Perimenopause and Menopause symptoms such as hot flashes.
8. Menstrual cramps:
9. Nutrient: containing calcium, vitamin K, A and C, potassium and manganese.
10. Weight loss: rhubarb is very low in calories and the high fibre content helps you feel full faster
11. Heart Diseases: the high fibre content is extremely useful in lowering cholesterol levels