we like rhubarb around here
it is so yummy baked in puff pastry
or
slow cooked to jam
or
finely diced raw and tossed in a bit of sugar and cardamom on top of sweet panna cotta
or
complementing apples and blueberries in a crispy warm cobbler
or like this
churned into a custard protected by strawberry soldiers
in a crispy-buttery crust
can't you just taste it?
actually, if you swing by right now
you might just get the last slice
2 1/2 cups rhubarb--cut into large dice
1 cup granulated sugar
1/4 tsp kosher salt
3 Tbs lemon juice
4 egg yolks
4 Tbs cornstarch
1/4 tsp kosher salt
1/2 cup heavy cream
1/2 tsp vanilla extract
1 Tbs unsalted butter
1 Tbs unsalted butter
1 lb fresh strawberries
1 pre-baked pie or tart shell
place the rhubarb, sugar, 1/4 tsp salt and lemon juice in a saucepan. cook on medium heat until the sugar is melted, the rhubarb is soft and the sugar syrup is nice and red and bubbly. meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, 1/4 tsp salt, cream and vanilla until pale yellow. slowly temper the eggs with the rhubarb and sugar, then put it all back into the saucepan. turn the heat to low and stir continually until it begins to thicken to a custard. allow the mixture to just bubble...don't let it go to a rolling boil, but you can let it bubble once or twice. pour into a clean bowl and stir in unsalted butter. let it cool to lukewarm, then pour into prepared crust. top with whole strawberry soldiers, or slice strawberries and lay flat on top. place in refrigerator to chill before serving.
*if you are worried at all about your crust sogging, one of my tricks is to "seal" it with a bit of white chocolate. this just provides a layer between the moisture..which helps keep the crust, crusty.
place the rhubarb, sugar, 1/4 tsp salt and lemon juice in a saucepan. cook on medium heat until the sugar is melted, the rhubarb is soft and the sugar syrup is nice and red and bubbly. meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, 1/4 tsp salt, cream and vanilla until pale yellow. slowly temper the eggs with the rhubarb and sugar, then put it all back into the saucepan. turn the heat to low and stir continually until it begins to thicken to a custard. allow the mixture to just bubble...don't let it go to a rolling boil, but you can let it bubble once or twice. pour into a clean bowl and stir in unsalted butter. let it cool to lukewarm, then pour into prepared crust. top with whole strawberry soldiers, or slice strawberries and lay flat on top. place in refrigerator to chill before serving.
*if you are worried at all about your crust sogging, one of my tricks is to "seal" it with a bit of white chocolate. this just provides a layer between the moisture..which helps keep the crust, crusty.