Beautiful recipe and so tart and fresh!
Modifications/Additions:
-I used 3 cups of fresh rhubarb from the garden, 1 cup of “stewed” rhubarb from making strawberry rhubarb syrup (using the cheong sugar syrup method), and a handful of black raspberries (also from the garden) for the fruit filling.
-I made rhubarb whipped cream using the syrup; about 1 cup of syrup to the 1 cup of cream. It was thinner and more runny than a stiff whipped cream but so so so good and really took this dessert to the next level.
-I used heavy whipping cream in the custard filling because I couldn’t find heavy cream in the store.
For next time:
-I’ll try making a homemade crust in a glass pie dish next time. The frozen crust stuck to the aluminum tin pan and made serving a mess. Not a perfect slice in sight!
- Reduce the amount of custard and/be more precise in filling the pie. Custard overflowed the sides almost immediately, but I had to keep pouring to fill all the nooks and crannies. Luckily I had a baking sheet underneath.
