Ingredients
| Crust |
|---|
| 1 — | pie crust |
| Filling |
|---|
| 3 cups — | rhubarb (~4 stalks) |
| 1 cup — | strawberries |
| 3 — | large eggs |
| 1½ cups — | white sugar |
| 3 tbsp — | milk |
| 3 tbsp — | all-purpose flour |
| ¼ tsp — | freshly grated nutmeg |
| 1 tbsp — | butter, diced |
| Glaze |
|---|
| 1 tbsp — | strawberry jam |
| splash — | water |
Method
Prep
- Roll out pie crust and place in a 9″ pie plate
- Transfer to the freezer while preparing the rest
- Stem and quarter strawberries and place in a medium bowl
- Trim ends off rhubarb
- Cut into 1⁄4″ thick slices
- Transfer into bowl with strawberries
- Preheat oven to 350°F
Make the filling
- Transfer the fruit mixture to the pie crust, distributing evenly
- In another medium bowl
- whisk together eggs, sugar, milk, flour, and nutmeg
- Slowly pour the egg mixture over the fruit until it just reaches the top edge of the crust
- Scatter diced butter evenly over the top
- Tapa tapa to remove big bubbles
Bake
- Bake at 350F for about 1 hour, turning halfway through
- The pie is done when the rhubarb is tender and the custard is set
Glaze and finish
- In a small bowl, mix strawberry jam and water
- Microwave for about 15 seconds until warm
- Brush the glaze over the exposed fruit
- Let cool completely, then refrigerate until ready to serve