Tart rhubarb on a sweet, creamy custard…all of it on a firm crust that makes this local, seasonal treat just as easy to eat from your hand as it is from a plate.

(I’m going to take a second to beg your pardon right here and now.)  As you’re about to see, this turns into one of my rare, but full-blown blooper posts where pretty much every decision I make goes bad (and it has nothing to do with the beer).

But since it’s Sunday, I’m just gonna relax and show it to you anyway.  Warts and all.  After all, in the end, I still managed to get the pic.  So, at least you know it’s worth reading on to get the recipe.

And you don’t even have to read very far!  The recipe is actually from Chef Heidi Fink of Victoria.  She in turn got it from someone else many years ago and has made a few changes to the recipe, which is quick to put together and about an hour in the oven all told.

We had a slice alongside a very interesting Ginger Beer from Glasgow.  At 4%, it’s light enough for an afternoon drink and big enough to share between 2.  Crisp, refreshing and delicious (if you like ginger).

Oops.  I just read on the bottle it’s best served on ice with lemon.  As you can see, I did neither.  (Despite the fact that I now remember Shannon at the local liquor store telling me to do precisely that.)  But we enjoyed it nonetheless…as the summer progresses, I can see how ice to cool it down and stretch it out would be a good idea.

I also didn’t wipe the table before I took this photo.  And it’s really bugging me.

While I didn’t make any changes to Chef Heidi’s recipe, I did cut it in half after reading her warning about needing to eat the bars within 2 days.  If you can’t do that, follow my example and make half the recipe in an 8×8 pan or a 8-9″ pie plate.

And I peeled the rhubarb, which means I lost all the beautiful pink colour, but the cooked fruit is super tender, so it pairs well with the creamy custard.  Next time (and there will be a next time), I think I’ll leave half unpeeled for a little colour.

Lastly, I’d like to give a big shout out to the Pender resident who left this great dish for me on the front porch.  I love it!…and that it was rescued from somewhere.  Thank you for thinking of me…who are you?

:)

I guess it wasn’t as bad as the puff-pastry incident after all.