18th Century Rhubarb Pie in a Dutch Over or Bake Kettle

Dutch oven rhubarb pie...delish!
www.thewoodsman...

[@Nativesurvival]

First off... History Lesson=Mind Blown haha. what a sweet dutch oven vid, i too used to eat this raw when i was real little at a buddies house, peeled then dipped in sugar haha so good. looked great man pretty impressive to cook a pie in your dutch oven, no joke.

[@sargefaria]

LOL....thanks bro ; )

[@opalprestonshirley1700]

Now that's a pie. I do love Rhubarb pie. Had a girl friend who made it just the right amount of sweet and sour. Great job in that Dutch oven. Thanks.

[@sargefaria]

Thanks bud ; )

[@TomsBackwoods]

Right on! I will have to try it out! Thanks sarg!

[@sargefaria]

good stuff brother

[@Waldhandwerk]

Nice, nice, and tasty! Very cool and interesting Video Derek. Many thanks my friend. Sepp

[@sargefaria]

; ) Thanks buddy

[@michellesizemore1123]

my grandparents eat and used it all the time

[@motzmare1]

One thing I have done when cooking pies in a dutch oven is put a little spacer between the dutch oven and the pie pan. I have used an old metal snow man cookie cutter. Think about an oven rack inside the oven, it helps the heat spread more evenly and you don't get the burnt bottom crust. Also when I make my own crust I poke holes in the pie crust with a fork (or a roller if you want to be fancy) for fruit pies, I think rhubarb would be similar. But great video as always, I am liking the cooking videos.

[@sargefaria]

Thanks brother, I will try that technique for sure....makes perfect sense!

[@charlesdean5294]

I like very informative video keep up the good work friend

[@sargefaria]

Thanks bud

[@jimkoz5052]

Love rhubarb pie good vid brother

[@sargefaria]

Thanks man

[@WoodlandGhost]

Right on D. I make apple rubarb and srawberry rubarb pies when in season. Grew up gnawing on rubarb. Great vid,... peace

[@sargefaria]

Thanks as always Ghost, those sound quite delicious also

[@Kalkaekie]

Wish that you could pass that around, Sarge, it looks good !

[@sargefaria]

***** Thank you

[@jms91177]

Great video Derek. Mother Nature is a pretty good grocery store. Im in the process of starting to learn plants and trees now. Ill have to put Rubarb on the list. Take care bro.

[@sargefaria]

Thanks bro

[@oldtimerlee8820]

Thanks for saying "It's not bad." instead of calling it "ambrosia" when you tasted it. Thumbs up. Learned long time ago that often first try of a recipe often leads to tweaking to suit tastes. Also, appreciate research/history of usage. As time & budget permit, look for Dutch ovens and spiders designed to be used with coals from the fire place. Don't buy new, if you can avoid it. Yard sales, flea markets, etc. can yield higher quality at lower prices. (Branded collectibles can be expensive!!) No name, gate-marked, pieces are closer to being in period and usually sell for much less than modern new ones. FWIW: One of my passions is collecting and restoring old cast iron cookware back to a useful life. :-) gate-marked: Deals with method of pouring molten iron. Early castings were made by pouring into an upside down sand mold. This method left a rough mark across the bottom of a piece. Later, with more modern methods, pieces were poured into side molds. "Gate-mark" was then ground off during the finishing process. Roughly this transition was done around the 1850's. A few foundries continued this for a longer period of time. So presence/absence of gate mark & 1850 isn't cast in stone. (Couldn't resist. lol) Quality: Production of quality pieces of cast iron, when compared to yesterday, has disappeared. Died in the 1960's, when Lodge (last operating foundry in the US at the time) had to yield to economic pressures in order to stay in business. While, still the best available, new, IMO, their current products can't complete with what they made in the 1940's for example, in terms of quality. So, again, as time/budget permit, look for those old no-name treasures to add to your hearth. (Envy your fireplace, BTW. Sadly mine is an insert - no hearth cooking.) Wish I lived close by as I would loan you some pieces to show my appreciation for watching your videos. Keep up the good work, my friend.

[@Vx777infonet]

man digging the fire place

[@sargefaria]

thanks

[@jasoncaissie530]

Nice Video Man... Up here in Canada, we make wild strawberry and rhubarb pie topped with hand beaten whipped cream... I've eaten since I was a kid and it's definitely man all time favorite pie...!!

[@sargefaria]

Sounds good man

[@jeremybeuttel3430]

Great man you made me hungry. Awesome video man.

[@fireguzzi.]

love your vids man. The editing was a bit heavy on this one though. Would have liked to hear the rest of the sentences on some of those points you were making. Thanks for doing the vids man. I really dig em.

[@sargefaria]

Thanks man, and I totally agree. When I edited it it was perfect....soon as I added all the transitions I got this. I didn't realize it until it was published and I watched it back

[@SkoshiBushLTSR]

Hey pour a glass of that cpts back there

[@sargefaria]

LOL

[@TheGrizzlyHillbilly]

Got a little Captain in you?

[@sargefaria]

Not during this, but at times ; )

[@ericwright7643]

Thought for sure there was going to be a dash or two added to the pie.

[@captbizzarro3141]

He ain't got a little Captain....he's all Sarge. Just sayin'

[@sargefaria]

LOL@ Gino

[@TheGrizzlyHillbilly]

Took ya awhile to realize what i was talkin bout huh? lol

[@ChrisCollier]

MMmm, looove rhubarb! Also with strawberries. Strawberry rhubarb jam is great! A bit surprised to see eggs in the recipe.. I used to eat rhubarb as a kid, no sugar just plain. I was a bit of a sour puss back then and still today! Great video!

[@NewfieOutdoorsman]

Looks good sarge,love the cookin videos,I grew up on rubarb myself,one guy already commented about strawberry and rubarb pie,but strawberry and rhubarb jam is good too,just another idea for you to try

[@kato2531]

Not much of a pie person but it's looks delicious. I do like the way you measure, by eye I do the something . Oh what kind of knife is that? it almost look like a mini parang.

[@sargefaria]

Thanks man. The knife is a skinner by Jeff White

[@longhunterslegacy7240]

Where did you get your flintlock? Great Video!!

[@sargefaria]

Gun store around here, thanks man

[@captbizzarro3141]

All that was missing was a nice chaser of that Captain or Grey Goose to your right and the pie would have been even better...nice history segment on the Rhubarb. However, I wasn't quite sold on how delicious the pie may have been.

[@sargefaria]

HA!....right on bro. As far as the pie taste......I didn't go overboard with selling it as delicious, it was just good! ; )

[@moorshound3243]

yo bro you wanna sling a whole big jug of custard over that yummy looking pie!

[@sargefaria]

HA!....right on bud

[@BFerry10]

Thanks. I can't wait to try it. The transitions were a little too close together at the beginning of the video. It was as if you were talking over yourself which made it a little hard to understand.

[@sargefaria]

Thanks....was perfectly edited til I added the transitions. I hear ya

[@stephendaudelin1785]

Hello from Canada Derek! Great videos! One question, where do you get your traditional period clothing?

[@TheHiddenWoodsmen]

Is that 18th century whisky in the corner there?:)

[@sargefaria]

LOL.....I think it may just be

[@TheOtterOutdoorsman]

looks good, only rhubarb pie I've had is strawberry rhubarb. Hows the texture on it?

[@sargefaria]

Was good....much like squash or pumpkin pie texture

[@trollforge]

Hey Sarge that pie looked delicious! ( except of course for the burnt crust) Why did you peel the rhubarb I don't think I've ever seen anyone do that before we always eat it with the peel the intact. I just adult swallowed my tongue when I heard you say "knee high to a grasshopper" I've been saying that more than 30 years...

[@sargefaria]

Thanks bud. I eat it with skin on as well......recipe said to peel is why I did thatLOL...right on man

[@ramsessilent]

Looked good bro, I been eating it all my life pies and raw, it cooked way to fast, takes 40 min because you want it soupy for the first 20 to soften the rhubarb and let all the sugars to break down and blend together well its boiling under the foil, the next 20 min uncovered lets the moisture out and crisps the crust.

[@mongoloidpoloponykonney5]

too much road noise!!!!