Making a Rhubarb Custard Pie

[kevin313]

There has been some incredible recipes shared on AW of late that feature rhubarb. I'm in the process of trying them all! Rhubarb is a favorite and currently in-season here in Michigan. Yesterday we made a rhubarb custard pie.

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Recipe, etc. is at link below.

http://cavalcadeoffood.blogspot.com/2011/06/rolling-in-rhubarb-how-about-rhubarb.html

 

[xraytech]

great video, and I love that hexagonal pie tin.

 

Oh, here is a little tip, another use for your pastry blender, use it to break up ground meat or bulk sausage when frying it.

 

[westie2]

Kevin this is great on what you do. I love rhubarb. Have added your blog to my favorites.

 

[kevin313]

Sam - what a great idea! That would have never occurred to me. I thought the pastry blender was a "one hit wonder," but I'll give it a try next time I'm browning hamburger or bulk sausage!

Charles - thanks!

 

[foraloysius]

That rhubarb pie looks delicious! I will have to try that recipe.

 

[mixfinder]

Rhubarb and Sugar

Kevin, I enjoy your delicious narratives with tender touch home cooking. I can eat rhubarb on tomato worms because rhubarb is a favorite. It is the hot spot in the cooking trend this year and prices are soaring in super markets as more recipes and uses are suggested. I think rhubarb is set to become the next 'cranberry".  Eastern Europe has long used rhubarb as a savory addition with pork.

Rhubarb and its sour sister gooseberry can have a ton of sugar added and never marry so you're left with piercing sour and syrupy sweet while waiting for the muscle relaxer to unlock your jaw.  The addition of the egg with it's fat and protein makes a perfect liason and the best rhubarb pie in the world. 

 

Thank you Kevin for all your hard work.

 

Kelly