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

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