May 23, 2019

Recipe Corner

By Ginger Isham

The first chapter of my life began in 1940 on Quaker Street in Lincoln, Vt.  My elementary years were spent in a number of towns in Addison County. At the age of 19, as a new bride, I found roots here in Williston and have come to love this town and its people. I have had many happy chapters on the farm. As a birthday gift to myself, this will be my last column. It is time to begin another chapter. I want to say thank you to all the recipe readers and their kind comments over the years.

Since rhubarb is in season, this recipe comes from a past chapter. It was given to me more than 25 years ago by a friend whose children grew up with our children. She now lives in Indiana.

Rhubarb Custard Pie No. 1

3-4 cups chopped rhubarb

1 egg

1 1/2 cups sugar (I use a little less)

1/2 cup flour

pinch of salt

1/2 cup heavy cream or evaporated milk or half and half

Beat all together until smooth. Pour over cut-up rhubarb in an unbaked 8- or 9-inch pie crust. Bake at 375 degrees for about 45 minutes. Best to let it set a few hours before serving.

Rhubarb Custard Pie No 2

(from a magazine long ago)

6-8 stalks of rhubarb cut into pieces

1 cup boiling water

2 eggs yolks

1 cup sugar

3 tablespoons flour

Pour boiling water over rhubarb pieces and let set for 20 minutes. Drain. Mix rest of ingredients with the rhubarb. Pour into an unbaked 8- or 9-inch pie shell. Bake at 375 degrees until rhubarb is soft, about 30 minutes. Beat saved egg whites, at room temperature, adding 1/4 cup sugar (a little at a time) until stiff. Spread over top of pie and bake at 425 degrees until meringue is lightly browned. Cool and serve.

Thank you all! I wish our new food columnists all the best and happy cooking!

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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