This week a shocking video of an Iowa woman stealing rhubarb went viral. The stalks of this mouth-puckering plant taste like nothing else on earth. It was one of the things I craved all winter, and can’t seem to get enough of it since. So, I can understand how the poor soul in the video must have gone off the rails in her search for this delicacy. Perhaps ill-gotten gains taste all the sweeter?
You Tube has made this video age restricted because of the language Crazy Rhubarb Lady (sic) uses. It made the Crone blush; I had to watch it 6 times to realize how truly scandalized I was. Embedding it here might jeopardize my family-safe policy, so it’s linked below.
This is not safe for work, nor the faint of heart:
Crazy Rhubarb Lady Video sorry, link is now dead (but it was a doozy)
In honor of all those who unapologetically live their passion, come what may, here’s a recipe using this magical plant.
- 4 cups (about 2 lb.) rhubarb, cut into ½ inch pieces
- 3 cups strawberries, quartered
- 1 cup granulated sugar
- ½ cup brown sugar
- 5 Tbsp. tapioca (may substitute cornstarch)
- ¼ tsp salt
- ½ tsp lemon zest
- ⅛ tsp ground cinnamon
- 1 Tbsp butter
- 1 egg yolk (for glazing crust)
- Pie crust (double)
- Make pie crust and put to rest in fridge for at least one hour.
- Preheat oven to 425°.
- Put rhubarb and strawberries in a large bowl. In a smaller bowl whisk together the sugars, tapioca, salt, lemon zest, and cinnamon. Pour the sugar mixture over the rhubarb and strawberries and toss together.
- Line 10-inch pie pan with half of crust. Pour the fruit mixture into crust and dot with butter. Trim the edges of the bottom crust.
- Top the pie with remaining crust; crimp edges. Slash steam vents in the top crust and brush with egg yolk beaten with a little water. Sprinkle with sugar for a sparkly, crunchy finish.
- Place the pie on a baking sheet and bake for 25 minutes. Lower the temperature to 350°, and bake for an additional 30-40 minutes until the juices are bubbling and thickened. If the crust begins to brown too much, cover with foil.
- Cool pie completely on wire rack. This is best stored in refrigerator.