The Rural Voice, 1991-06, Page 40QwO
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36 THE RURAL VOICE
RURAL LIVING
appeared, I have repeated it here.
Bon appetit!
Rhubarb Custard Pie
Put a single layer of 1/2 inch lengths
of rhubarb in pie shell (recipe
follows). Don't fill too much or there
won't be room for the custard.
Mix together and sprinkle over
rhubarb
1/2 cup sugar
1 tablespoon flour
Custard: Beat together
1 egg
1/3 cup sugar
1 tablespoon flour
Add : 1 cup milk
Pour over rhubarb in pie shell and
sprinkle with cinnamon.
Bake at 400° F for 10 minutes, turn
down temperature to 350° and finish
cooking a further 25 minutes or until
custard is set.
Quick pie crust
In a 9 or 10 inch pie plate mix the
following and pat into place
11/2 cup flour
3 tablespoons sugar
1/2 cup vegetable oil mixed with
3 tablespoons milk
This recipe can be made ahead of
time and popped into the freezer.
Quite often I put my pastry, once in
the pie plate, into the freezer while I
make the rest of the pie. When you
start with a frozen pie shell you are
less likely to end up with a soggy
bottom after baking.
Another neat trick with rhubarb is
the fact that its flavour blends quite
nicely with so many others and is a
perfect stretcher for fruit jams.
Here is a jam recipe from New
Zealand that doesn't use a commercial
thickener.
Rhubarb and Raspberry Jam
2 kilos rhubarb, finely sliced
1.2 kilo sugar
1 kilo raspberries
Place the rhubarb in a bowl,
sprinkle with sugar and leave
overnight. Stir in the raspberries. Tip
all into a preserving kettle and bring
slowly to a boil, stirring until the sugar
dissolves. Boil until setting point is
reached. Pour into warm, dry jars and
seal with either jam covers or
paraffin.0