So Chris came home with this huge produce box full of fresh, local Rhubarb…its lovely!
First we wash, trim and slice, then we stuff in one gallon freezer bags.
Along the way some Rhubarb Custard Bars were made (from the wonderful Rhubarb Compendium) and consumed and made again.
Rhubarb Custard Bars
Crust: 1 1/4 cup all-purpose flour 1/2 cup sugar 1/2 cup butter, 1 stick, room temperature Filling: 1 cup sugar 1/4 tsp. salt 2 tbsp flour 4 eggs beaten 1 tsp. vanilla 4-5 cups rhubarb
Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
Crust: blend flour & sugar together, then cut in the butter with a fork or pastry blender. Press crust into a 9×13 inch baking pan that has been sprayed with a cooking spray. Bake for 10-12 minutes or until lightly browned. Prepare filling while crust is baking.
Filling: in a large mixing bowl blend sugar and flour, then add eggs, vanilla and rhubarb and blend well. Pour mixture over partially baked crust and continue baking for 30-35 minutes. Serve warm or cooled. Store leftovers in the refrigerator.
Then some Rhubarb Crumble, from the Rustic Fruit Desserts book I received for Christmas, again from Chris.
Rhubarb Crumble basically looked like this, only I borrowed this photo from Foodnetwork.
I have noticed that he tends to give me gifts that will benefit him (or rather, Mr. Tummy) rather often. I am sure he is only thinking of me, No??? Hahaha!
At any rate, fresh Rhubarb is a yummy treat and even better when there’s loads in the freezer for later treats!