Oh pshaw, on Sat 28 Oct 2006 01:33:47p, Puester meant to say...

> kilikini wrote:
>> sf wrote:
>>> On 28 Oct 2006 02:14:53 -0700, "
>>> > wrote:
>>>
>>>> Filling:
>>>>
>>>>
>>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>>> 3 Tbsp. Flour
>>>> 2 eggs.
>>>> 1 ½ c. sugar
>>>> (you can add a little almond extract if you like the flavor.)
>>>
>>> Eggs? That's different. My grandmother just added sugar.
>>
>> My mom added tapioca and sugar, IIRC, but no eggs.
>>
>> kili
>>
>
>
> Grandma Puester was my mother-in-law and yes, she used eggs as a binder.
> Rhubarb, even fresh, gives off a lot of liquid when cooked. The egg
> just thickens the juice a bit.
>
> gloria p

I've made it both ways, as a fairly standard fruit filling with tapioca,
and also with egg, which is commonly referred to as a rhubarb "custard"
pie, although it does not usually have milk or cream as an ingredient.

--
Wayne Boatwright
__________________________________________________

Bald: follicularly challenged.