Mary Blaser Steiger grew up in a house that was built in 1876 by her mother’s ancestor who ran a general store in Coal Valley. When Mary was married to her husband, Ahren, the newlyweds moved into the house with her parents while they rebuilt her father’s family home, which then became their home.
During the time they stayed with her parents, Mary’s mom was no longer able to cook, so Mary took on that job, along with tending to the extensive garden. Mary told me that the rhubarb at her parent’s house was “generational rhubarb”. She said it was just “always there” for recipes that her mom provided.
One of the recipes she shared was for her mom’s Rhubarb Pie. Her mom’s mom, Grandma Lou, was a well-known pie maker in Coal Valley. Mary stated that pies were often shared at church gatherings, and each was marked with a “pie signature” on top, so that people knew who baked the pie. Mary adopted a design with two letter Ss for her pie signature.
Mary’s love of baking blossomed into a part-time baking business where she sold items at farmer’s markets. She shared that pies and jellies were her favorite things to make, and she always sold out of her pies.
If you have rhubarb in your yard, or know someone that does, Mary shared three favorite family recipes for you to try. From Mary’s kitchen to yours – enjoy!
Recipe from Pat Blaser
4 c. fresh rhubarb
1 2/3 c. sugar
1/3 c. flour
Dash of salt
2 T. butter
Cut rhubarb into 1” pieces, combine with sugar, flour, and dash of salt. Let stand for 15 minutes.
Turn mixture into pastry lined 9” pie plate. Dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.
Makes 3.5 Quarts
12 cups chopped rhubarb
4 c. water
2 1/2 – 3 c. sugar
1 c. pineapple juice
2 liters lemon-lime soda, chilled
Bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes, strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes. Also good spiked.
Makes About 6-8 oz. Jars
3 c. juice (from about 3 lb. Rhubarb)
4 1/2 c. sugar (2 lb.)
1 box Sure Jell Fruit Pectin
First prepare the juice. Cut about 3 lbs. rhubarb into 1-inch pieces and grind; do not peel. Place in a jelly cloth and let drip. When dripping has almost ceased, press gently.
Measure sugar and set aside. Mix fruit pectin into juice in a saucepan. Place over high heat and stir until mixture comes to a rolling boil. Add sugar and stir. Bring to a rolling boil and boil hard for one minute stirring constantly. Remove from heat and skim off foam with a metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of tops. Process in a boiling water bath for five minutes.
