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Strawberry Rhubarb Custard

Patricia Reitz

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.

Enjoy chilled.

Items used to make this recipe:

Strawberry Rhubarb Custard

makes 6 servings

Printable Recipe


  • 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


  1. Preheat oven to 350F and prepare a 1/5-quart baking dish with baking spray.

  2. Combined rhubarb and strawberries and spread evenly in baking dish.

  3. Whisk together the sugar, flour, eggs, milk, vanilla, and salt; pour over fruit.

  4. Dot the top with little dabs of butter.

  5. Bake uncovered in center of preheated oven for 1 hour.

  6. Cool to room temperature, then cover well with plastic and chill before serving.

adapted from a pie recipe by Chef John