Thanks biig, but I have a recipe like that from JoC. The one I meant was a single
crust pie with a rich custard filling and some rhubarb. It was really good.



biig wrote:

> Dave Smith wrote:
> >
> > Hayabusa wrote:
> >
> > > On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > > > wrote:
> > >
> > > >On the question of taste, yes rhubarb can be very tart even with a good
> > > >amount of sugar. I happen to like it but I can see that some would prefer
> > > >to soften it by adding something (like apple) that benefits from a bit of
> > > >tartness.
> > >
> > > Sorry, have to utter objection. If rhubarb, there is only one natural
> > > companion: vanilla pudding. Try it!
> >
> > Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
> > few years ago when some friends came by. Every time I have seen the guys since
> > then he has raved about that pie, says it was the best pie he ever had in his
> > life.
> >
> > But as for accompaniment for rhubarb pie, I like whipped cream and if there is
> > no whipped cream I will settle for vanilla ice cream.
> >
> > I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
> > with rum. I remember that it was 1 cup sugar but can't remember if it was 4
> > cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
> > Serve it warm over plain yoghurt.
>
> I haven't tried this, but many years ago had another recipe that
> disappeared. It was excellent. It was also called:
>
> Rhubarb Custard Pie
>
> From "A Guide to Good Cooking" from Five Roses Flour Copyright 1938
>
> 2 1/2 cups cut rhubarb
> 2 egg yolks
> 1 cup sugar
> 2 tbsp Five Roses Flour
> 1 tbsp melted butter
>
> Beat egg yolks to a thick froth; gradually add the sugar, flour and
> buter. Add rhubarb, cut in 1/2 inch pieces. Pour into uncooked pastry
> shell and bake like Custard Pie.* When baked, top with a meringue made
> of the egg whites, or use a top crust.
>
> * They instructions say to place the bottom uncooked pastry in the pie
> plate in a cold place to allow for evaporation of moisture from the
> shell and a crusting over of the dough before baking.
>
> ......Sharon