Strawberry Rhubarb Custard

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.  

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:

(affiliate links)

• Le Creuset stoneware baker https://amzn.to/3umMM6n

• pure vanilla extract https://amzn.to/3r9wNGK

• baking spray https://amzn.to/3LaDaRU

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Strawberry Rhubarb Custard

makes 6 servings

Printable Recipe

Ingredients

• 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

Directions

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

Green Tea Chia Seed Pudding

I recently received me a big bag of Matcha (Japanese green tea powder) and I plan to make a lot of yummy things with it.  First on the list is this green tea chia seed pudding. If you've never made chia seed pudding before, it's really one of the easiest things you can make - just stir the ingredients together and let the chia seeds do their thing overnight in the fridge.  They'll "gel" as they absorb all that flavorful liquid.  Chia seeds are not only delicious, but they have a satisfying, almost chewy texture.  Oh, and did I mention how nutritious they are? High in fiber, protein, omega-3 fatty acids, and antioxidants.  Speaking of antioxidants, matcha is loaded with them too.  So it's nutritious, easy to make, and fun to eat - what more can you ask for?  

Five simple ingredients - that's all it takes.

Ooh, love that color!

Whisk, whisk, whisk.

Vanilla bean paste - sooooo good.

Sticky, sweet honey.

Nothing mixes beverages quite as well as this little gadget.

Happy.

And now, the star of the show....  cha-cha-cha-CHIA.  

Clear ramekins really show off that lovely green color.

Dig in!

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Items used for this recipe:

(affiliate links)

• pure vanilla bean paste https://amzn.to/3HhfWXZ

• organic chia seeds https://amzn.to/3rj8PZC

• organic matcha powder https://amzn.to/3IW3Zrj

• battery operated beverage whisk https://amzn.to/3rk3QYD

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Green Tea Chia Seed Pudding

makes 4 servings

Printable Recipe

Ingredients

• 1 1/2 cup whole milk

• 1 teaspoon culinary grade Organic Matcha powder

• 1 1/2 teaspoons pure vanilla bean paste

• 1 1/2 teaspoons honey (or to taste)

• 1/2 cup organic chia seeds

Directions

1. Whisk together milk, matcha powder, vanilla bean paste, and honey until completely combined.

2. Stir in chia seeds; continue to stir every 15 minutes for an hour, then cover and chill overnight.