Originally posted by Ex Finn. We used to gnaw on the stalks after peeling off the skin. Little tart, not too bad. Made for a very nice pie or 'Kiisseli".
edit: pretty sure the K3 is not "kiisseli" resistant...
we have it year round
fresh in the summer, frozen otherwise
mixing in apples or strawberries moderates some of the tartness
if you use cranberries you need almost as much sugar as fruit
we usually do crisps or cakes but occasionally bake it in a pie
a couple of sisters ran a small café west of here
they made rhubarb cream pies topped with a fabulous meringue
served it once a week
people came from three counties to eat it
the pie was scrumptious...but the color of the pudding/filling...bilious
kisselli...didn't know it had a name but I've had some berry version of it when I was working in the old "ethnic" neighborhoods here in town
once the old folks found I was polish and Swedish, I was fed a lot and often