It can get HUGE if it likes it’s place in the garden. For information on all the benefits check out this website: https://draxe.com/rhubarb/. I have made at least 1000 rhubarb pies here’s the process:
1. Pull from the root, cut and trim, discard the leaves!
2. Wash, cut into half inch to 1 inch chunks, put in a large bowl and add enough sugar to coat each piece sufficiently, for instance 5 cups of cut up rhubarb add 2 cups of sugar. Then SOAK OVERNIGHT in the refrigerator to draw out the juices, you can save the juice for sorbet or as liquid for baking.
3. The next day make your crust. For 9 x 13 bottomless: 2 sticks of cold butter, 1 teaspoon of sugar, 1 teaspoon of salt, 1 1/4 cups all purpose flour, enough ice water- 6 to 8 tablespoons and a dash of vanilla extract- until it forms a crumbly mixture. Add enough liquid until it holds together and you can roll it out on a floured surface, the size of your pan, I use a glass dish, cut out shapes for decorations to place on top.
4. Prepare for baking; heat oven to 425, I use a 9X13 glass dish. You could lightly spray with no-stick or melt a little butter but not necessary. Add prepared Rhubarb, at this point you may need to add more sugar to your taste. Place your rolled out crust over Rhubarb. Place any cut out dough decor on top. *Bottomless is better, soggy bottoms are not eaten…
5. Brush your crust with cream, or milk, actually I’ve used anything white; sour cream, yogurt and yes I’ve even used mayonaise…BAKE at 425 for 15 minutes , then TURN DOWN TO 350 for 45 to 50 more minutes.
6. Serve hot with vanilla ice cream or cold the next day with coffee… enjoy.
Kathy Higgins 