Enjoy rhubarb in custard pie, muffins

Hey there, time traveller!
This article was published 22/05/2002 (8537 days ago), so information in it may no longer be current.

It’s rhubarb season and Manitobans are always on the lookout for new recipes in which to star this sour springtime specialty.

First up is a recipe for rhubarb custard pie supplied by Marion Patrick in response to a request by Lena Shewchuk.

Thanks go out to the many swappers who took time to reply: Beth Berkhoff, Karen Roberds, of Brandon, Anne Thoroughgood, Francine Albertson, Bill Perry, Ruth Bellan, Phyllis Robinson, M.L. Paulhus, Elizabeth Laclu, Helen Oshust, Nadia Hargreaves, Dorothy McDonald, Carol Guttormson, Ruth Grosjean, of Fisher Branch, Gertrude Bauche, Olive Sielski, of Gimli, D. Fredericks, J. Yarwood, I. Stephen, Kathy Schantz, Karen Louise Taylor and Ann McGuire.

Also this week, a long-ago request for rhubarb recipes yielded a rhubarb muffin recipe from Joanne McMahon. Thanks also to Sylvia Cassie, Pat Qually, Linda Robinson, Lynn Hamilton, and Emily Lucko.

Now onto recent requests:

Michelle Boron is looking to add sugar-free dessert recipes to her collection, as well as wild- and brown-rice recipes.

Timmy Sharma puts out a call for a pizza pop recipe.

Jeanette Johnston is on the hunt for a batter recipe for deep-fried shrimp or fish. She would like the end product to be light, yet somewhat crispy.

Jennifer LaBella would love to duplicate the salad dressing served at Amici’s. The salad includes mixed greens, pecans and dried cranberries and the dressing is quite sweet.

Lastly, Shannon Forest would like to get her hands on a recipe for shredded carrot salad that includes raisins.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Rhubarb custard pie

Pastry for 9-inch (22-cm) pie crust

1 cup (250 mL) sugar

1 egg

1/3 cup (75 mL) flour

Pinch salt

3/4 cup (175 mL) heavy cream

1 tablespoon (15 mL) orange rind

4 cups (1 L) rhubarb, cut-up

Heat oven to 450 F (230 C). Line 9-inch (22-cm) pie pan with pastry. Flute edge.

Beat sugar, egg, flour, salt and cream smooth. Stir in orange rind.

Put rhubarb in pastry-lined pan and pour cream mixture over.

Bake at 450 F (230 C) for 20 minutes. Reduce oven temperature to 350 F (180 C) and bake another 15 to 20 minutes, or until filling is set and glossy and rhubarb is tender.

Taste-tester notes: This is a great combination of sweet custard paired with the sour rhubarb. Be sure to bake the pie the full amount of time (if it starts getting too brown then cover with foil for remainder of baking time).

Rhubarb muffins

Muffins:

1 1/4 cups (300 mL) brown sugar

1/2 cup (125 mL) salad oil

1 egg

2 teaspoons (10 mL) vanilla

1 cup (250 mL) sour milk (1 cup/250 mL milk plus 2 tablespoons/25 mL vinegar)

1 1/2 cups (375 mL) diced rhubarb

2 1/2 cups (625 mL) flour

1 teaspoon (5 mL) baking soda

1 teaspoon (5 mL) baking powder

1/2 teaspoon (2 mL) salt

Topping:

1 tablespoon (15 mL) melted margarine or butter

1/3 cup (75 mL) brown sugar

1 teaspoon (5 mL) cinnamon

Muffins: Mix together all ingredients, adding rhubarb last. Fill muffin tins.

Topping: Mix together and sprinkle on top of muffin batter.

Bake at 350 F (180 C) for 25 minutes.

Yield: 12 large muffins

Taste-tester notes: These are tasty, moist muffins. If desired, cut sugar back to 1 cup (250 mL) for muffins. Also, the usual method of making sour milk is 1 tablespoon (15 mL) vinegar to 1 cup (250 mL) of milk.