We have started our annual "Rhubarb Dance"...getting ready for the festival on June 13th. Each year we do seem to get a little smarter in getting ready for the big day. A couple of weeks ago we chopped all our vegetables for the salsa, and batched them in the freezer. Yesterday all we had to do was open the packages, dump them in the pots and get cooking. After lots of stirring and adding of secret ingredients, we ended the day with 250 jars of Rhubarb Salsa and 140 jars of jam. Next Saturday we get to do it all again.
There is alot of laughter and love stirred into the giant pots of salsa. Our families are great helpers when it comes to picking and cutting, and stirring and the countless other duties we rely on them for.
My sister makes the best pie crust...she follows the recipe on the Tenderflake box...and it turns out flakey every time.
Here is a simple recipe for Rhubarb Custard Pie...let me know how it turns out.
Rhubarb Custard Pie
2 cups of chopped rhubarb (fresh or frozen)
place this in the bottom of your pie crust.
Beat together the following:
2 eggs
1 c of white sugar
1 T of butter
1 T flour
pour over rhubarb, bake in a 400 degree oven till set...about 35-45 minutes.
Serve cold will a huge scoop of ice cream. Yummy!
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