Crisp Honey Toast With Whipped Cream & Rhubarb Compote

              Crisp Honey Toast With Whipped

               Cream & Rhubarb Compote

Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint.

Ingredients:
Rhubarb Compote
2 cups (500 mL) chopped rhubarb
1/4 cup (60 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) salt

Crispy Honey Toast
1/2 cup (125 mL) softened butter
1/4 cup (60 mL) brown sugar
3 tbsp (45 mL) honey
1/4 tsp (1 mL) salt
10-inch (25-cm) loaf brioche (or challah), unsliced

Vanilla Whipped Cream
3/4 cup (175 mL) whipping cream
1/2 teaspoon vanilla bean paste

Directions
For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside.

For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.

Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts.  Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.

Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.

For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.

To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6

Roasted Almond Panna Cotta With Rhubarb And Amaretti

Roasted Almond Panna Cotta

With Rhubarb And Amaretti

Darkly roasted almonds give a deep flavor to these small servings of panna cotta. Rhubarb adds a splash of color and tangy sweetness, while crushed amaretti cookies deliver a nutty crunch. Make sure to save the almonds after you’ve strained them out—they’re excellent on oatmeal or cereal.

Ingredients:

1/3 cup (80 mL) raw almonds

1 1/2 cups (375 mL) heavy cream

1 1/2 cups (375 mL) whole milk

3 tbsp (45 mL) cold water2 tsp (10 mL) powdered gelatin

1/3 cup + 1/2 cup (80 mL + 125 mL) sugar, divided

1/4 tsp (1 mL) Diamond Crystal kosher salt or 1/8 tsp (0.5 mL) fine 

   sea salt

1 lb (455 g) rhubarb, ideally thin red stalks

1/3 cup (80 mL) sweet red vermouth

5 small Italian amaretti cookies

Directions:

Preheat oven to 350°F (177°C).

Place almonds on a baking sheet. Bake until darkly roasted, 15 to 17 minutes. When cool enough to handle, coarsely chop.

Place almonds, cream and milk in a medium pot over medium-high heat. (Watch carefully so it doesn’t boil over.) When it just starts to boil, remove from heat and let steep until liquid is well flavoured with almonds, about 1 hour. (You can also cover and place in the fridge for a few hours.)

Pour water in a small bowl and sprinkle gelatin overtop.  Let stand for 5 minutes to hydrate.

Rewarm cream mixture slightly then strain into a clean pot, saving almonds for another use. Add 1/3 cup (80 mL) sugar and the salt. Place over medium heat, stirring to dissolve. When it comes to a boil, remove from heat and stir in gelatin mixture until dissolved. Transfer to a spouted measuring pitcher. Place base of pitcher in a bowl of ice water, and stir mixture occasionally until it feels cool to touch.

Divide cream mixture between six 1/2-cup (125-mL) jars or ramekins. Cover loosely with plastic wrap and refrigerate until set, about 5 hours or up to 3 days.

Preheat oven to 450°F (232°C).

Cut rhubarb into 1/2-inch (1-cm) lengths and place in an 8-inch- (20-cm-) square Pyrex baking dish. Add remaining 1/2 cup (125 mL) sugar and vermouth, tossing to coat. Spread rhubarb into a single layer so it roasts evenly.

Bake until liquid has mostly evaporated and rhubarb is soft, 25 to 30 minutes. Remove from oven and cool completely.

To serve, divide rhubarb between jars of panna cotta and crumble amaretti overtop.  Serves 6  Serve with a Marsala Wine.

Rhubarb Filled Struesel Muffins

     

Rhubarb Filled Struesel Muffins

Ingredients
Filling
1/4 cup + 1 tablespoon (60g) sugar, divided
2 tablespoons (28g) Flour
1 cup (120g) diced rhubarb
1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
3 ounces (85g) cream cheese, at room temperature
Streusel
1/2 cup (99g) sugar
1/2 cup (60g) All-Purpose Flour
3/4 teaspoon cinnamon
1/4 teaspoon + 1/8 teaspoon salt
4 tablespoons (57g) unsalted butter, softened
1/8 teaspoon almond extract
Batter
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (57g) unsalted butter
3/4 cup (149g) sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup (170g) sour cream

Directions:
Preheat the oven to 400°F. Line the wells of a muffin pan with papers, and grease the insides of the papers. You'll have two extra muffins to bake, so use two 6-ounce ramekins as molds; or if you have one, a 6-well muffin pan. Or simply bake in two batches.

To make the filling: Whisk 1/4 cup of the sugar and the flour together in a small bowl. Place the rhubarb in a small saucepan with the lemon zest and pour the sugar/flour mixture over it. Bring to a simmer over medium heat and cook until the mixture boils and thickens, about 5 minutes. Remove from the heat and cool to room temperature. Mix the remaining tablespoon of sugar into the cream cheese until the mixture is smooth. When the rhubarb has cooled, swirl rhubarb and cream cheese together without completely mixing the rhubarb in.

To make the streusel: In a small mixing bowl, whisk together the sugar, flour, cinnamon, and salt. Stir in the butter and almond extract, mixing until the mixture forms crumbs. Set the mixture aside.

To make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the mixture aside.

In a large mixing bowl, use an electric mixer to beat together the butter and sugar until they're light and fluffy and almost white in color. Scrape the bowl, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth.


To assemble: Portion the batter into the muffin cups, using 1/4 cup of batter for each. Use a wet finger or the back of a spoon to make a 1" deep indentation in the top of each one.  

Scoop 1 tablespoon of cream cheese filling into each indentation (a teaspoon cookie scoop is very helpful here) and press it down slightly. Sprinkle the top of each muffin with 2 tablespoons of the streusel mixture, pressing it in just a bit to help it stick.

Bake the muffins for 22 to 25 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes, then tilt out of the pan and transfer to the rack to finish cooling completely.

Store any leftovers in the refrigerator, covered, for up to 1 week

Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam

Ingredients:
5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)
2 cups hulled and halved strawberries (about 1 pint)
2 1/4 cups sugar
1 tablespoon fresh lemon juice (from about half of a large lemon)

Directions:
Combine all ingredients in a medium to large saucepan over medium heat. 

Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). 

Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.

While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.
Transfer sterilized jars, lids, and bands to a clean dish towel.

Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.

Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.

Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.

If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

Notes
Makes about 4 cups. Serving size based on 2 tablespoons.

Rhubarb or Blueberry Muffins

Rhubarb or Blueberry Muffins

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Ingredients:

9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter,
melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.) or 
   blueberries

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Directions:
Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips
The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

Rhubarb Raspberry Crostata

Rhacrostata, which is basically a rustic pie baked on a sheet pan. It can be filled with almost any fruit but this raspberry rhubarb crostata made my guests go berserk. This recipe makes enough pastry dough for two crostatas, so you can double the filling or save half of the dough for another time."  Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.  

Ingredients 
Pastry (makes enough for 2 crostatas): 
2 cups all-purpose flour  
1/4 cup granulated sugar  
1/2 teaspoon kosher salt  
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced  
1/4 cup ice water   
Filling: 
1/4 cup cornstarch  
1 1/4 pounds rhubarb, cut crosswise into 1/2-inch-thick slices (about 4 cups) 
6 ounces raspberries  
2/3 cup granulated sugar  
1/4 cup freshly squeezed orange juice 
1 teaspoon grated orange zest   
1 extra-large egg beaten with 1 tablespoon water, for egg wash  
Turbinado or demerara sugar, such as Sugar in the Raw  

Directions:
Method Make the pastry: Place the flour, granulated sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. 

Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. 

Turn the dough out onto a well-floured board, cut in half, and form into 2 disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)  

Make the Filling 
Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. 

In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.   

Preheat the oven to 425°F. 

Line a sheet pan with parchment paper.   Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. 

Cool for 30 minutes and serve warm or at room temperature.  
Note: if the dough is refrigerated for more than an hour, let it rest at room temperature for 15 minutes before rolling it out.  Serves 4 to 6

Strawberry Rhubarb Pie With Hint Of Rose Water

Strawberry Rhubarb Pie, 

with a hint of Rose Water

The amount of fruit for the filling need not be exact. But it’s always better, I find, to err on the side of a bit more fruit than a bit less, for a full pie plate. I tend to use nearly the same amount of fruit for both a 9” or a 10” pie (it’s a very full 9-inch, and a nicely full 10-inch). The tapioca is an ideal filling thickener, but be sure to use the “quick cooking” variety rather than “small pearl” which won’t cook as readily. Use a rimmed pie plate for ease of sealing and crimping. This pie is easily made vegan by leaving out the dotted butter and the milk glaze. Makes one 9- or 10-inch pie.  recipe of Maureen Abood

Ingredients:
For My Mom’s Best Crust:
For a 9” double crust pie:

1 ¾ cups unbleached, all-purpose flour
1 teaspoon salt
½ cup plus 1 teaspoon vegetable, canola, or other neutral oil
4 tablespoons ice water
¼ cup milk (of any sort)

For a 10” double crust pie:
2 2/3 cups unbleached, all-purpose flour
1 ½ teaspoons salt
¾ cup plus 1-2 teaspoons vegetable, canola or other neutral oil
5 tablespoons ice water
¼ cup milk (of any sort)

For the filling:
2 ½ cups strawberries, hulled and coarsely chopped
2 ½ cups rhubarb, cut in ½-inch pieces
1 3/4 cups sugar
1/3 cup quick-cooking tapioca (dry/uncooked)
½-1 teaspoon rose water (optional)
2 tablespoons cold unsalted butter, cut into small pieces
¼ cup milk, also noted in the pie crust recipe and just a reminder here, to glaze the pie

Directions:

Place the rack in the middle of the oven with another rack below. Place a large sheet of foil on the lower rack to catch drips. Preheat the oven to 425 degrees.

In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, and rose water if using. The amount of rose water you add here depends on how strong yours is in flavor; a light touch is best, so start with 1/2 teaspoon and if a light fragrance of rose is present with the fruit, that’s enough.

Prepare the pie crust as described in detail in the crust recipe. To summarize, in a medium bowl, whisk the flour and salt, stir in the oil, then add the water. Add an additional teaspoon of oil if the dough seems at all dry. On a damp work surface, roll out half of the dough between two sheets of waxed paper to a circle 2 inches larger than the pie plate, remove top sheet of paper and invert over the pie plate. Ease the dough down into the plate. After trimming the bottom layer and before rolling out the top layer, pour the sugared fruit into the bottom crust in the plate. Dot the top of the pie with butter.

Roll out the top layer between two fresh sheets of waxed paper on a damp work surface, to a circle 1 inch larger than the pie plate. Remove the top sheet of paper and invert over the pie. Leaving a 1/2-1 inch overhang, trim, tuck the overhang under the bottom layer, and crimp. Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk. Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.

Bake for 40-50 minutes, removing the foil for the last 15 minutes of baking so the edges brown up. When the fruit can be seen bubbling up vigorously in the vents and the crust is golden brown, the pie is ready. Remove from the oven and cool; the filling will firm up some as the pie cools. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.

Rhubarb Dream Bars

Posted on November 7, 2011 by dixieskitchen

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Rhubarb Dream Bars

This recipe came from my Mom who was a fabulous cook.  She always grew a lot of rhubarb and loved to bake with it.  This is really not to sweet or too sour, it is really delicious.  I like to serve this a little warm with whipped cream or ice cream on top.

2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter
4 eggs
2 cups sugar
1/2 cup flour
1 1/2 teaspoons salt
4 cups rhubarb, finely chopped

Combine 2 cups flour, powdered sugar and butter. 

Mix well and press into a greased 9″ x 13″ pan.  Bake at 350 degrees until golden brown, 10 to 15 minutes.

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb;  mix.  

Spoon mixture onto baked crust.  Bake at 350 degrees for 45 minutes more.  Cool and cut into bars.

Cool and Tangy Rhubarb-Beet Borscht

Serves 4

The brilliant magenta of this soup will make you swoon. Serve as an appetite-awakening first course or for a lovely light lunch, accompanied by an assortment of rye crackers and a crisp green salad. Look for lebni, or kefir cheese, at a Middle Eastern market.

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Ingredients:

1 ¼ lb. beets, stems trimmed and well scrubbed
8 oz. (about 2 cups) fresh rhubarb, trimmed, cleaned and diced
1 small English cucumber, cut into chunks
½ cup or full-fat plain yogurt plus additional for topping soup
Salt and freshly ground black pepper to taste
Slivered red onion for garnish

*

Directions:

Put beets in a large saucepan, and cover with water. Put a lid on pan, and cook beets over medium heat until completely tender, for about 18 minutes. Drain beets, reserving cooking water. 

Put rhubarb into a saucepan, and add 1/2 cup cooking water from beets. Cover, bring to a boil over medium heat and cook for 5 minutes, stirring occasionally, until rhubarb is very tender. Remove from heat, and set aside to cool. 

When beets are cool enough to handle, slip off skins, and cut beets into chunks. Put beets, cucumber, rhubarb, lebni and 3/4 cup cooking water from beets into food processor, and puree until very smooth.

Transfer soup to a large bowl, and add more beet cooking liquid if desired to thin soup. Season with salt and pepper. Ladle into bowls, and top with spoonfuls of lebni and a sprinkling of red onion, if desired.

Rhubarb Dump Cake

More like a Crisp than a cake, but it 

doesn't get much easier or yummier than this!  
A cousin posted this recipe on Facebook.

Rhubarb Dump Cake

Ingredients:
1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

*

Directions:
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. 

Spread the rhubarb evenly in the bottom of the baking dish. 

Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. 

Pour the water and melted butter over the top. Do not stir. 

Bake for 45 minutes or until the rhubarb is tender.

Raspberry Rhubarb Ginger Jam

	Raspberry Rhubarb Ginger Jam

Ingredients:

2 1/4 cups sugar
3 teaspoons Pomona's Universal Pectin
8 cups diced rhubarb
1 cup raspberries
1 tablespoon zest and 2 tablespoons juice from one lemon
4 teaspoons calcium water
1/4 cup minced crystallized ginger
1 tablespoon grated fresh ginger

Directions:

Whisk the sugar and pectin in a medium bowl and set aside. 

*

Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender. You should have 1/2 cup.

 *

Measure the stewed rhubarb. You should have 4 cups. Return the rhubarb and the pureed raspberries to the saucepan. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture, crystallized ginger, and grated ginger and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

 *

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes. 

*

Yield:  5 cups, or 5 half-pint jars

This is another recipe from a favorite blog I follow.  It is the season for wonderful fresh strawberries and rhubarb!

Strawberry Rhubarb Crumble

Feel free to experiment with the amount of sugar in this based on how sweet your berries are. For example, try it with 1/2 cup sugar tossed with the fruit, and make note - you might want it more/less sweet the next time around.
Ingredients:

butter for greasing skillet/pan (about 1 tablespoon)

3/4 cup / 3 oz / 85 g spelt flour
2/3 cup / 3 oz / 85 pine nuts, lightly toasted
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2 oz / 60 g natural cane sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup / 2.5 oz / 75 g unsalted butter, melted
1 tablespoon cornstarch
1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)
1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
1/4 cup / 60 ml port wine (optional)

*

Directions:
Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.
Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

*

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.

*

Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.
Serves a small crowd, 8 - 12 servings.
Prep time: 20 min - Cook time: 40 min

Rhubarb Custard Pie ...

The recipe that I share today is from my husband's grandmother. She was rated as one of the best cooks in the county who loved to spoil my husband with meals she served.

RHUBARB CUSTARD PIE

Ingredients:

2 cups rhubarb cut in 1/2" lengths

1 cup sugar

1 tablespoon flour

2 beaten eggs

1 teaspoon vanilla

1 14 oz. can evaporated milk.

*

Directions:

Combine beaten eggs with evaporated milk and vanilla. Toss rhubarb with flour and sugar to coat. Place rhubarb in unbaked pie crust and add milk-egg mixture. Bake in a 350 oven for 1 hour.

Pie Crust:

I offered my favorite crust with the lemon meringue pie recipe posted May 23 on the blog.