This is a recipe from Whatchagot Stew by Patrick F. McManus, known for his humorous fishing and hunting tales. Basically it's lemon meringue pie using rhubarb instead of lemons. I like the notion because it sounds tasty, I like rhubarb, and wow, it's a way of having the tang of lemon using a locally grown item.
Rhubarb Custard Pie
Mix:
3 c. diced rhubarb
1 1/2 c sugar
3 egg yolks
2 T flour
Cook slowly until thickened, stirring all the time.
Pour into a baked pie shell.
Cover with meringue (and bake until lightly brown.)
Patrick McManus didn't mention toasting the meringue but I figure that must be the way to go.
6/18/09
OKAY, so now I tried this out. It was yummy but it wasn't the way I envisioned it. The custard part was more lumpy yet soft, sort of like the inside of a regular rhubarb pie. I envision something more smooth and almost jelled like lemon curd or raspberry pudding. So next time I think I will cook the rhubarb much longer before adding any thickener and I might try arrowroot instead of egg yolks. The basic concept is a good one though.
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2 comments:
Ha, I have a meyer lemon tree in the yard, but I've been itching for some rhubarb - you never see it in the markets around here.
Ha! That's so funny.
I am going to try to freeze some rhubarb soon. Maybe you can eat some the next time you are around.
I am trying out this pie today.
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