Friday, July 5, 2013

Rhubarb custard pie

This was an interesting pie creation by Chef John over at foodwishes. I found the final product a little too sweet to my taste, but my husband really liked it. I haven't cooked with rhubarb much before, so this is a new experiment. The stems of the plant look like celery, some are red. They are all incredibly tart and the leaves are poisonous due to their oxalic acid content (which binds calcium, forms a precipitate and clogs capillaries destroying kidneys, etc.), so don't eat those.

1 9-inch pie crust
3 cups sliced rhubarb
1 cup quartered strawberries
pinch of nutmeg
3 eggs
3 tbsp milk
3 tbsp flour
1 tsp vanilla
1.25 cup sugar
pinch of salt
1 tbsp butter

Prepare the fruit and stem first, washing and dicing appropriately.

Whisk the sugar, salt and the flour. Add in the eggs, vanilla and milk, whisk those as well. Distribute fruit into pie crust. 

Pour in the custard mixture slowly.

Dot top with butter. Tap the pan. Place into preheated 350F oven for an hour. Rotate after 30 minutes.

Cool completely once removed from the oven. Refrigerate and serve cold with vanilla whipped cream.

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