Too good for the likes of you

If I ask very, very nicely would you please fax me some of that. It looks fantasmarvelistic

[USER=101]@Rankin_File[/USER] Being a lover of most things rhubarb, how do you make that please? Sounds very nice.
I've had what we call rhubarb leather, but that's not like this I gather.

I guess if you had an old fashioned thermal fax you could feed it in the in end and hope it comes out other, nicely flattened and reheated. That'd be an interesting experience.

Grandma used to send us to the garden with a bowl of sugar...

We'd pick Rhubarb and dip it in the sugar till we were full; or the sugar was gone :kissing_heart:

I'm probably strange (my wife says definitely) but I have never tasted rhubarb.
Andy

Andy Bruner, post: 433195, member: 1123 wrote: I'm probably strange (my wife says definitely) but I have never tasted rhubarb.
Andy

Me too.
I think that I had a apple/rhubarb combo pie once. Sort of ruined a good apple pie.
Made one pucker a little.
I've seen the trucks around but they are usually empty.

Blueberries are busted out here. Big and juicy from the rains.
Need some cobbler.

Blueberries are growing like crazy in Georgia too. The crows love them but pellet rifle discourages them.
Andy

Heck Rankin, At first glance I thought that was some breaded chicken gizzards being fried up. But der warnt none grits in the odder fryen pan. 😉

As my kids would say "hit the "some" button dad"!

I grew up on Grandma's (and Mother's) Rhubarb Pie. My Sister still makes them on a regular basis (Rhubarb ONLY, no stinking apples or strawberries). I had some just a few weeks ago.

It is still my FAVORITE Pie, and the Rhubarb Crisp above looks WONDERFUL.

The "womenfolk" also prepared a Rhubarb "preserve" (Mason Jar) that was to die for.

Loyal:yum:

Rhubarb pie is great. Strawberry pie is great. Some dumbbutt decided to put the two ingredients together. Yukkkkk!

You might as well mix chocolate pie with gooseberry pie.

Rhubarb, strawberry and Cardamom makes a very nice combination for puddings/ deserts whatever you call them.
Not meaning to rub it in HC and others.
We have that here with a topping of rolled oats, butter, sugar, crumbled together, and when all the juice oozes to the top its done. Finished off with proper plain (real) ice cream.

When it comes to pie, perhaps I am a snob: a person who believes himself or herself an expert or connoisseur in a given field and is condescending toward or disdainful of those who hold other opinions or have different tastes regarding this field:

Many years ago I had occasion to try to name as many different types of pie as possible. The list seemed endless for the first ten minutes or so, then it became more difficult.

I just remembered that I forgot I found a recipe for BluBarb pie, last year...
OMG! It was to die for!

Blueberries are just starting to turn; there's a bumper crop this year; and the rhubarb is nice and tart. Time to dig out the recipe...:cool::coffee:

Holy Cow, post: 433460, member: 50 wrote: When it comes to pie, perhaps I am a snob: a person who believes himself or herself an expert or connoisseur in a given field and is condescending toward or disdainful of those who hold other opinions or have different tastes regarding this field:.

Different strokes for different folks. To me, yummy is definitely in the eye (or mouth) of the beholder. One can always say "no thank you" if what's bein' served up doesn't appeal to them.

My great granny made a pie that us kids loved. She called it "shoo fly pie". I haven't had any since they put her in the ground in when I was just a boy. I just googled it and was surprised to find the pie's credits were given to the Pennsylvania Dutch. While she was probably not related to any plain people, she and my great granddad were Lutheran. I can only imagine the recipe found its way from congregation to congregation via church dinners and the like.

I remember it being similar to a nutless pecan pie with toasty sweet butter-crumb on the top. Dangit. I made myself hungry again....