Rhubarb season

It’s strawberry and rhubarb season and I simply cannot get enough. After trying stewed rhubarb in maple syrup, strawberry & rhubarb crumble, and a compote, Shannon from KEG recommended this simple but fabulous custard pie:

Not very photogenic but every bite elicited a very loud "OMG!" from Alan

Voort’s Classic Rhubarb Custard

3 eggs

1 1/4 cup sugar (i actually replace this with 1 to 1 1/4 cup maple syrup.  I actually replace everything with maple syrup…)

1 Tbsp butter

3 Tbsp flour

1/4 Orange juice (if using maple, just leave this out – or replace with any other juice you have!) [I used maple and didn't add orange juice]

beat eggs, then stir in remaining ingredients one at a time

fill pie shell with cut up rhubarb (2-4 cups, depending on the size of your pie plate), then pour custard mixture over top. (you can add any other fruits in here as well – try strawberries, sour cherries – basically any berries you still have in your freezer…amazing) [I added strawberries; about two cups of each]

(my favourite pastry is butter pastry – can you go wrong with butter? – 1 1/2 cups flour (I’ve used the red fife, all purpose, spelt and buckwheat here – all good!), 1/2 tsp salt, 1/4 lb cold butter, 3-5 tbsp ice water – mix flour & salt, cut in butter, add ice water until it’s a ball.  refrigerating for a few minutes really helps the roll-out.  makes 1 shell) [I used spelt; wasn't sure it was going to turn out but it was a very nice, flaky pie shell]

bake at 4oo degrees for 15-20 minutes, then reduce temp to 375 and bake 30-40 minutes more or until custard is set.

let it cool until you can put it in your mouth without burning yourself…

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