Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust
"A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down...."
INGREDIENTS
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1 cup butter, softened
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1 1/2 cups white flour
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1/2 cup whole wheat flour
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1 cup brown sugar, packed
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8 cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb)
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6 egg yolks (whites are used in the meringue)
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1 1/2 cups sugar
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1/4 teaspoon salt
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1/2 cup milk or 1/2 cup cream
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1/2 cup flour
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6 egg whites
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1/4 cup sugar (2 tsp at a time)
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1/4 teaspoon salt
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1 teaspoon vanilla
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