I really and truly adore Rhubarb. As girls, my Sister and I used to eat it by the stalk- raw- Mmmmm... pucker-up tart, crunchy, it signified the beginning of Summer freedom.
I think my most favorite way to eat it is in a pie. I know that for most, Rhubarb in a pie usually means Strawberries too, but for some reason, I just can't handle the taste of a cooked Strawberry- they are one fruit that I firmly believe should never be tampered with- but that is another story for another day.
If you are fortunate enough to live where Rhubarb grows in abundance, or if you are desperate enough to pay too much money for this delicious plant, then you need to try my...
Rhubarb Custard Pie
Double batch of your favorite pie crust recipe
4 1/2 cups Rhubarb, cut into 1/2 inch pieces
1 1/2 cups Sugar
1/4 cup Flour
dash of Salt
1/2 tsp. Vanilla
a splash of Milk
Combine Rhubarb with Sugar, Flour, and Salt. Let stand for about 15 minutes, tossing ingredients a few times, until the dry ingredients are no longer dry, but rather soft and starting to liquify.
Pour Rhubarb mixture into prepared pie shell.
Combine eggs and Vanilla. Add just enough Milk to thin the mixture out a little- you really won't need more than a Tablespoon or two. Pour custard mixture over Rhubarb mixture.
Cover with remaining pie crust- I love to make the top into a Lattice, because I think it is so pretty- but a regular crust on top will work too.
Bake in a 425 degree oven for 15 minutes, then reduce heat to 350 and bake for another 30 minutes.
To me, this pie tastes best when completely chilled, and with a scoop of vanilla ice cream.