RHUBARB AND CUSTARD RECIPES

Steps:

• Put the orange juice into a pan and add the sugar and rhubarb. Stir it all together just once and bring to a simmer. Once simmering, cover and remove from the heat. Set aside, still covered, for at least 10 minutes, after which time the rhubarb will be tender and ready to eat, hot or cold.
• Make the custard. Heat the cream with the vanilla pod and allow it to simmer for a good 5 minutes. Meanwhile, beat the egg yolks, sugar and vanilla seeds until pale and thick. Pour the hot cream into the egg mixture, strain and discard the pod, and whisk together.
• Now return the strained custard to a clean pan and put over a low heat. You can do this over a bain-marie or, if the bottom of the pan is nice and thick, over a very gentle heat. Stir the custard constantly with a wooden spoon, keeping the heat gentle and the custard moving or it will curdle and look like scrambled egg. The custard should be ready after about 8 minutes, when it will coat the back of a wooden spoon.
• When it’s ready, remove it from the heat and serve immediately with the rhubarb.

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
• Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
• Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.
• Increase oven temperature to 400°F.
• Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
• Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store any leftovers in refrigerator.