Oh snap, it’s that time again. Rhubarb season, that is. My husband’s least favorite time of year, second to his birthday, which he is strangely anti-celebrating. He’s a big weirdo. But that’s a whole other story 🙂
I, on the other hand, am mildly obsessed with rhubarb. And when it’s in season, I’ll be the first to admit that I go slightly… crazy. Sam claims a person can only have so much rhubarb. I beg to differ. So until he leaves the dark side and comes to his senses, I’m going to spend the spring perfecting my favorite rhubarb recipes. Like, rhubarb custard pie. In jars. Because, everyone likes food in cute little jars, right? Yup.
Although I’ve been in Portland for many years now, I still geek out when the seasons change. It’s just not the same in Hawaii. I love rhubarb because it’s the first sign that Spring is in full bloom and summer is around the corner. That time of year where the days are getting longer, and we’re finally seeing as much sunshine as we are rain. The trees are green again and birds are chirping and everything just smells good (tell me you’ve noticed the smell?!).
Maybe this will be the rhubarb dish that changes his mind. If not, I will likely be eating all 6 jars. I’m just being honest. Happy rhubarb season!
Rhubarb Custard Pie in a jar
3 T milk
1 1/2 cup sugar
1/4 cup flour
4 heaping cups rhubarb slices
6 8oz canning jars
1/4 cup butter, cubed
1/4 cup oats
1/4 cup brown sugar
1/4 cup flour
Preheat oven to 425 degrees. Beat eggs slightly and then add milk. In a separate bowl, mix together sugar and flour, then add to egg mixture. Stir in rhubarb and scoop into glass jars (not exceeding 3/4 full as mixture expands when baking). Mix crumble ingredients together with your fingers until mixture gets chunky. Divide mixture on top of pie filling, and place jars on a baking sheet. Bake for approximately 45 minutes or until bubbling. Please be careful when removing jars from oven. They will be hot! Let cool before screwing lid onto jars.
Margaritas in the Rain http://margaritasintherain.com/