when i was younger, my mom would make this amazing rhubarb pie. in our house, pie was the only respectable profession for rhubarb. no pickles, no breads, no stuffing. just pie. last week we got two stalks of rhubarb in our veggie box, so i whipped out my mom's recipe for rhubarb custard pie. originally, it called for 4 cups of rhubarb, but we only had enough for 2, so i substituted 2 cups sliced strawberries. next time, i think i'll make it 3, just for kicks. make this for a spring bbq or a loved one. or yourself.
strawberry rhubarb custard pie, a variation on martha's simply rhubarb custard pie
1 1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 cups 1-inched sliced rhubarb
2-3 cups sliced strawberries
2 pie crusts (dethawed)
2 tablespoons butter, chopped
Preheat oven to 400 degrees. Mix sugar, flour, nutmeg and a dash of salt. Add to 3 beaten eggs; beat smooth. Stir in sliced rhubarb and strawberries.
Prepare pastry for 9 inch lattice-top pie. Line 9 inch pie plate with pastry. Fill with rhubarb mixture. Dot with butter. Adjust lattice top and seal. Bake at 400 degrees for 50 minutes. Let cool at least 30 minutes prior to eating.