Here’s a question: why don’t we talk about rhubarb more often?! This tart root is incredibly versatile, as delicious in pies, desserts and other dishes as any traditional tree fruit would be, and adding a special flavor all its own. What’s more, it’s one of the first crops to come into season, helping us be more patient in our wait for in-season strawberries, peaches, or apples.
So let’s give this pink ingredient its due and try it out in a take on a classic pie: rhubarb custard pie. It’s totally easy and doesn’t require a ton of special ingredients. Grab some rhubarb from the farmers’ market, and let Sarah Carey of Martha Stewart’s Everyday Food show us how it’s done.
– 1 homemade pie dough
– ⅓ cup all-purpose flour, plus more for dusting
– 1 pound rhubarb, cut into ½-inch pieces (4 cups)
– 1 ½ cups granulated sugar
– 2 large eggs
– ½ stick (¼ cup/4 tablespoons) unsalted butter, melted
– ¼ cup heavy cream
Easy and perfect for summer! We love, too, that it doesn’t require a lot of ingredients. If you give it a try, head over to Martha Stewart’s site for the full, printable recipe and even more information. What do you think of this rhubarb pie? Do you make on often, and if you do, is a custard version? What other summertime pies do you love?