54°/78°/59°
Sunny. Light and variable wind becoming S 5 to 10 mph in the afternoon.
James,
Fabulous lightning photo!
Jonna,
I'm always surprised at what people can't grow. I had seven rhubarb plants and pared it down to two since I'm the only one who likes it. I make a mean rhubarb custard pie and I freeze it so I always have it on hand. Google how to grow it in warm climates.
Marilynne,
I grew up on a cake like dessert called Rhubarb Shortcake and also make rhubarb bread.
My family pie recipe. It works with frozen rhubarb too. Just don't drain it.
Rhubarb Custard Pie
1 c. Milk
4 t. Flour
2 T. Butter
1/4 t. Salt
3 Egg yolks
2 c. Rhubarb
3/4 c. Sugar
Scald the milk. Add the butter & let melt.
Slightly beat the egg yolks.
When cool, stir the milk and butter into the egg. Add the sugar, flour & salt.
Spread the rhubarb in an 8'' pie pan lined with crust. Pour the custard over top.
Bake 425 degrees for 20 minutes, then, bake 325 degrees for 25 minutes, or until custard is set.
Cool and refrigerate before eating.
(I use about 4 cups of chopped rhubarb. I cut it about 1/2'' or less. As long as the custard almost covers it, it will be fine.)
