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In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 501 calories, 17 g fat (7 g saturated fat), 93 mg cholesterol, 239 mg sodium, 83 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rhubarb Custard Pie in Reminisce July/August 1993, p51
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