Tuesday, July 8, 2008
I made these a long time ago, have in fact, been making them for years and years, but am just now getting around to posting them. Here is the recipe.
They will call to you while you're drying your hair, or cleaning out the car, or even reading a book. They're dangerous in their addictiveness. Of course, I feel that way about nearly everything rhubarb.
The first thing you do is to make a shortbread crust and bake it until lightly brown. While the crust is tanning in the oven, the rhubarb is combined with the makings of a custard. After the shortbread is ready, the eggy, rhubarby mixture is poured over the hot crust and baked.
Now you muster up every bit of patience you have and wait for it to cool. And it really does have to be cool. While it's cooling, make sure the ingredients for the cloud-like topping are coming to room temperature. It simply will not work if they're not.
Top, chill, and stand by with fork in one hand, a glass of prosecco in the other.
This recipe comes from Cooking Light, thereby implying that it is guiltless. It also clearly states that a moderate person should be able to get 40-some servings from this. Hardly. I would count on it serving 12-16, conservatively.