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 Posted: Wed Jan 10, 2007 4:17 am
I had a pie once called Sky High Boston Cream Pie - talk about an overly rich pie. Also French Silk - not on my list, but quite tasty.
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Posted: Wed Jan 10, 2007 6:34 am
You've got me craving rubarb pie...
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Posted: Sat Jan 13, 2007 10:36 am
How's that. I remember selling rhubarb when I worked at the grocery store. I called it the red celery. Otherwise I wouldn't have remembered what rhubarbs were (or known what the red celery was either).
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Posted: Mon Jan 15, 2007 10:33 am
Thats a smart idea. You just need to remember that the leaves of rubarb are poisenous...and the fact that rubarb is more colourful than celery.
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Posted: Thu Jan 18, 2007 4:25 am
Poisonous leaves? I didn't know that. You may have saved my life.
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Posted: Thu Jan 18, 2007 10:24 am
*Bows*
Glad to be of service.
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Posted: Sat Jan 27, 2007 3:20 am
That being said, I've never tried rhubarb in or out of pie. I guess I should.
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Posted: Sat Jan 27, 2007 5:22 am
It's lovly and sweet. rubardb crumble is the best because of the different textures.
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Posted: Fri Mar 09, 2007 2:29 am
How many textures can you get from a rubarb?
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Posted: Fri Mar 09, 2007 3:50 am
The "crumbles" on top, the fruit texture of the rhubarb, and the crust on bottom to name a few of the interesting textures of rhubarb crumble- that does sound good right now.
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Posted: Tue Mar 13, 2007 12:43 pm
So are rubarb pies made 100% out of rubarb - crust and everything?
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