It's Rhubarb season.
No, not the heated argument, quarrel, dispute, disagreement, controversy, dust-up, run-in, set-to, fracas, hassle, donnybrook,or even a brouhaha kind.
Rhubarb, the vegetable, is at it's full blown best at my home.
Who would have believed it is a veggie, don't tell the kids!
It originated in Asia over 2,000 years ago, and was initially cultivated for its medicinal qualities.Rhubarb is rich in vitamin C and dietary fiber.Rhubarb can be used to colour hair, scrub clean burnt pots...Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada.
I would say they are right!
So on this rainy grey Saturday made a lovely rhubarb dessert, tangy, light, easy to make.
1 c. flour
2 tbsp. sugar
1/8 tsp. salt
1/2 c. butter
Blend mixture for crust.Pat into 9x9 inch pan. Bake 20 minutes at 325 degrees.
3 egg yolks
1 1/4 c. sugar
3 tbsp. flour
1/3 c. cream
2 1/2 c. rhubarb chopped in to small pieces
1 tsp. vanilla
Mix all ingredients together for 2nd layer. Pour into baked crust. Then bake 40 minutes at 325 degrees.
3 egg whites
6 tbsp. sugar
About 5 minutes before baking of 2nd layer ,beat egg whites slowly adding sugar.Beat to soft peaks.
Spoon meringue over rhubarb layer. Place in oven again and brown meringue - 15 minutes at 325 degrees.
Watch carefully at this point , do not over cook meringue.
Can be served warm or cold.
Love mine warm.
If you try it, please let me know what you think.