LOL -- I just went to get my cookbook for the Rhubarb custard pie, and now read that others put the same recipe in! It's my favorite, too...in fact, I just made one the other day.

HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.

Thanks I didn't know that.

You're welcome. I forgot to mention to NOT do what I did. I had my mind on a quilt I'm working on, walked by the dish of rhubarb and popped one in my mouth.......now I don't care WHAT color rhubarb is, it's REALLY tart when it's raw and no sugar!!! WHOOOEEEE!!!! I think my face froze that way!

:shock:

thanks for the recipes

I just cut up the rhubarb ad strawberries sugar and some cornstarch and bake..

RHUBARB JAM

4 cups rhubarb
4 cups sugar
1 cup crushed pineapple OR 1 10-ounce pkg frozen strawberries (sweetened).

Cook til rhubarb is soft. Take off heat and stir in 1 pkg. (3 oz.) strawberry (or raspberry) jello powder.

Pour into jars. Cover with paraffin, or can with lids. It can be frozen.

I just store mine in the frig and it keeps for months!!

(1 1/2 pkg jello makes it thicker, or add another cup of fruit and use 2 pkg. Jello.)

(Had to add this recipe to rhubarb discussion, since I make it every year!!)