why is rhubarb used in pies

Rhubarb, a plant well known to pie and dessert lovers in Nebraska, has a long history in this state. Its use as a substitute for fruit in a newly settled country where fruit growing was limited made it popular with many pioneer housewives. Although the leaves were poisonous, the fleshy stalks were harvested and used for a variety of foods and medicines.

From the Kearney Daily Hub, May 2, 1930. Rhubarb was used for medicinal and cosmetic purposes long before it found its way into kitchens and onto dining tables. The Columbus Journal on May 12, 1908, noted:

A beauty treatment popular in the days before commercial products were widely available recommended a shampoo of rhubarb, honey, and wine for enhancing blonde hair.

The most popular use of this versatile plant was in pies and desserts. An early recipe for “Pie Plant Pies” appeared in the Nebraska Advertiser (Brownville), of June 11, 1874. Other culinary products made with rhubarb included beverages, jams and jellies, compotes, fritters, soufflés, cobblers, puddings, and sherbet. In 1896 S. P. Merman won a first prize for his rhubarb wine exhibited at the Douglas County Fair. The Omaha Daily Bee advised readers on May 1, 1901: “Rhubarb will make a delicious wine, which is a much safer beverage to indulge in if you wish to avoid unpleasant after effects.”

One drawback of cooking and baking with rhubarb was the amount of often scarce sugar needed to sweeten its tart taste. Some housewives substituted honey or molasses, if available, or added a pinch of soda so that the dish would require less sugar. Although fruit is now more readily available to Nebraskans than in earlier days, rhubarb is still found in grocery stores and home gardens, with rhubarb pie a Nebraska favorite. – Patricia C. Gaster, Assistant Editor/Publications

You almost never see a strawberry pie on its own. There’s no complexity. It’s like a sugar bomb. Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

Whatever the occasion, rhubarb can be a delicious part of any meal. So make mouths happy and give this old fashioned vegetable—or fruit— a try this spring. For more great ideas on how to use rhubarb, browse our Rhubarb Recipe Collection.

Another Test Kitchen favorite is Rhubarb Cookie Cake. You can serve this cookie cake throughout rhubarb season, as a coffee cake, afternoon treat or dinner dessert.

Store the stalks in sealed plastic bags and place them in the coldest part of the refrigerator for up to one week. When you’re ready to use them, wash and cut the stalks into1/2-inch to 1-inch pieces. Rhubarb is very acidic so make sure you cook it only non-aluminum pots. Both cooked and raw rhubarb freeze well, so you can enjoy it year-round.

Add ½ to ¾ cup sugar for each pound of rhubarb cooked. Add cinnamon or nutmeg to taste. Boil until the sliced stalks are soft and the sauce is smooth. The sauce is similar in texture to applesauce and is usually stored in the refrigerator and eaten cold.

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A beauty treatment popular in the days before commercial products were widely available recommended a shampoo of rhubarb, honey, and wine for enhancing blonde hair.

The most popular use of this versatile plant was in pies and desserts. An early recipe for “Pie Plant Pies” appeared in the Nebraska Advertiser (Brownville), of June 11, 1874. Other culinary products made with rhubarb included beverages, jams and jellies, compotes, fritters, soufflés, cobblers, puddings, and sherbet. In 1896 S. P. Merman won a first prize for his rhubarb wine exhibited at the Douglas County Fair. The Omaha Daily Bee advised readers on May 1, 1901: “Rhubarb will make a delicious wine, which is a much safer beverage to indulge in if you wish to avoid unpleasant after effects.”

From the Kearney Daily Hub, May 2, 1930. Rhubarb was used for medicinal and cosmetic purposes long before it found its way into kitchens and onto dining tables. The Columbus Journal on May 12, 1908, noted:

Rhubarb, a plant well known to pie and dessert lovers in Nebraska, has a long history in this state. Its use as a substitute for fruit in a newly settled country where fruit growing was limited made it popular with many pioneer housewives. Although the leaves were poisonous, the fleshy stalks were harvested and used for a variety of foods and medicines.

One drawback of cooking and baking with rhubarb was the amount of often scarce sugar needed to sweeten its tart taste. Some housewives substituted honey or molasses, if available, or added a pinch of soda so that the dish would require less sugar. Although fruit is now more readily available to Nebraskans than in earlier days, rhubarb is still found in grocery stores and home gardens, with rhubarb pie a Nebraska favorite. – Patricia C. Gaster, Assistant Editor/Publications

Strawberry Rhubarb Pie

FAQ

Why is rhubarb used in baking?

What is the origin of rhubarb pie?

Why is it always strawberry rhubarb?

How did rhubarb become a dessert?

What is a rhubarb pie?

Rhubarb pie is a pie with a rhubarb filling. It is popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant.

Is rhubarb a traditional meal?

Yes, rhubarb has been consumed by the Chinese for thousands of years for medicinal purposes, it is often used in teas, but it can also be used in desserts, jellies, soups and even as a seasoning.

Are Rhubarb pies popular in Canada?

Rhubarb pies and desserts are popular in Canada as well, as the rhubarb plant can survive in cold climates. A strawberry rhubarb pie is a type of tart and sweet pie made with a strawberry and rhubarb filling. Sometimes tapioca is also used.

What do you need to know about rhubarb?

Here’s what you need to know about rhubarb. Rhubarb is a perennial vegetable (yes, vegetable) characterized by long crimson or light green stalks topped by large ruffled green leaves.