One of the things I most like about being a member of a CSA program (besides enjoying organic, locally grown produce) is the challenge of using fruits and vegetables that I wouldn't normally purchase. Rhubarb is one of those items I don't purchase, but suddenly I was faced with a fresh supply that I needed to use up quickly. Also included in this week's CSA delivery were ripe strawberries. Strawberries and rhubarb are a classic pairing - here's what I did with them.
One of the reasons I most like to a CSA program (besides getting fresh, organic, locally grown produce) is being challenged to use fruits and vegetables that I wouldn't normally purchase. Rhubarb is one of those items I didn't grow up eating, therefore I typically don't purchase it.
Whisk together the custard.
Pour the custard over the fruit.
Dot with butter before baking.
Strawberry Rhubarb Custard
makes 6 servings
- 1 1/2 cups sliced rhubarb
- 1 cup sliced strawberries
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- pinch of fine salt
- 1 tablespoon butter
- Preheat oven to 350F and prepare a 1/5-quart baking dish with baking spray.
- Combined rhubarb and strawberries and spread evenly in baking dish.
- Whisk together the sugar, flour, eggs, milk, vanilla, and salt; pour over fruit.
- Dot the top with little dabs of butter.
- Bake uncovered in center of preheated oven for 1 hour.
- Cool to room temperature, then cover well with plastic and chill before serving.
adapted from a pie recipe by Chef John