Rhubarb, that gorgeously deep-pink vegetable that is most often used as a fruit, keeps really well in the fridge. I learned this accidentally–nearly forgetting the bundle I brought home from the farmer’s market. Finding it while making room for just-picked strawberries, I knew this heirloom recipe would put it to good use.
With a custard filling, meringue topping and shortbread crust, this dessert blends best features of strawberry rhubarb pie and British rhubarb fool: The rhubarb melts into the creamy filling but retains a nice tart tang, the meringue adds fluffy chew, and the crust doesn’t get soggy. Featured in the second edition of Ebenezer Lutheran Church’s “Desserts Through the Ages,” and given to me by my BFA’s mom (thanks, Mrs. B!) the recipe caption tells us it was Curt S.’s favorite from his mother’s dessert roster. She made it with five cups of diced rhubarb, which is very good, but it also works very with the addition of fresh strawberries as in photos. Continue Reading…
