contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Filtering by Tag: rhubarb recipes

Strawberry Rhubarb Custard

Patricia @ ButterYum

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)


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