Easy as Pie!
Rhubarb is best picked in the Spring. Once the middle stalk bears flowers the fruit is no longer used. The window of opportunity is very short but the freezer can help extend the season for this highly under-rated fruit. We love to make this pie throughout the year so we harvest the rhubarb and freeze it in portions for a single pie. Simply wash the stalks and cut into 1/2 inch pieces. Tuck into freezer bags and you have fruit throughout the year.
We use a standard pie crust for this recipe. Either a lard or butter crust will do. You can even use a quality frozen pie shell if the need arises, but we always prefer homemade if time allows.
The ingredients are usually at hand, so here’s how Two Food Nuts make our
Rhubard Custard Pie:
- Line the pie plate with the crust of your choice
- Pour in 4 cups of cut up Rhubarb
- Mix 3 large eggs with 1 & 1/4 cup sugar and 1/4 cup all purpose flour. Blend well.
- Grate in 1/2 a nutmeg or use 1/2 teaspoon ready grated nutmeg. Fresh grated is best!
- Pour the egg mixture over the fruit, create a nice edge for your pie with left over crust.
- Beat 1 egg in a small bowl and brush it on the crust to glaze.
Bake at 400 F degrees for the first 20 minutes, then reduce the heat to 350 F for the remaining 40 -45 minutes. The pie should still have a slight jiggle to it and the crust should be a rich golden brown. Set on a rack to cool, then refrigerate before serving.
We do like a good topping of freshly whipped cream just to “Guild the lily”!
We made a braided edge and egg-washed it to the pie crust once it was filled.
We hope you enjoy our version of Rhubarb Custard Pie and that you share it with your friends on Facebook and Twitter. Your comments are always appreciated so please use the handy form below! Enjoy.
A Fresh New Take on Asparagus.
For those of us that have been around a while Asparagus was not always a favorite vegetable. I recall it being a soggy dull green veg that came in a can and was always presented at our house for Sunday Dinner. I suppose as veggies went in the 60’s it was expensive so it had to be held over for special meals.
Things have changed and Asparagus is no longer expensive and comes fresh from the fields so there’s no excuse not to try this fresh new version.
Not only is this a great way to prepare a summer classic but it takes no time at all.
What you’ll need:
- 1 bunch fresh Asparagus (ends removed) and cut pieces into thirds
- 12 cherry tomatoes, (we love the tri-colour type) halved (see cook’s tip)
- 1 large or two medium garlic cloves sliced
- 2-3 tablespoons Olive oil
- Salt and Pepper
To finish: Pine nuts and a squeeze of lemon juice for freshness.
Place all but the pine nuts and lemon juice into a shallow pan. Stir over medium high heat for 2-3 minutes, then reduce the heat to low for another 3-5 minutes. Take care not to allow the Asparagus to become too soft, otherwise this will be just like the stuff of childhood.
Once the Asparagus is just tender, squeeze the lemon juice over the top, remove to a serving dish and sprinkle with the pine nuts. There’s a certain something that’s hard to describe about the combination of the cherry tomatoes and the Asparagus. Perhaps its the sweetness of the tomatoes combined with the oil and lemon juice, but it’s sublime.
Cutting Cherry tomatoes en-mass
- Corral the tomatoes on a ziplock lid, cover with the second lid.
- Place your hand on top to steady the tomatoes and slice through with a large knife.
- You’ve halved a dozen of the little gems in a few seconds!
If you enjoyed this recipe don’t forget to share it with your friends on Facebook and Twitter! Somethings are just to good to keep to yourself.