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…

Crumble:

• 3/4 cup whole wheat flour
• 3/4 cup sugar
• 3/4 cup rolled oats
• 1/4 cup unsweetened coconut
• 5 tbsp unsalted butter, chopped in small pieces
• 1 tsp cinnamon
• 1/4 cup chopped walnuts or pecans (I didn’t have any, but it would had been nice)

Fruit filling

• 3 cups chopped rhubarb
• 3 cups chopped strawberries
• juice of one lemon
• 1/4 cup sugar
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 3 tbsp cornstarch

Directions

1. Heat the oven to 400F (200C)
2. Mix the fruits, 1/4 cup sugar, maple syrup, cornstarch, lemon juice, and cinnamon in a large baking dish
3. For the topping, mix all ingredients with your hands until you get a coarse crumble.
4. Pour over the fruit and bake for 40-45 mins until crumble is browned and fruit is bubbly. Serve with vanilla ice-cream.