Strawberry Rhubarb Custard Delight

Strawberry Rhubarb Custard Delight

This delightful strawberry rhubarb custard pie features a perfect balance of tangy and sweet flavors, encased in a flaky crust, topped with a glossy strawberry glaze.

Ingredients

• 2 cups fresh rhubarb
• 2 cups strawberries
• 1 whole pie crust
• 3 large eggs
• 3/4 cup granulated sugar
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• 1/4 cup strawberry jam
• 1 tablespoon water

Method

1. Start by heating your oven to 350°F (175°C). Fit a prepared pie crust into a 9-inch pie plate and place it on a baking sheet lined with parchment paper.
2. In a large mixing bowl, combine chopped fresh rhubarb and sliced strawberries, then pour this fruity mixture into the prepared pie crust.
3. In another bowl, whisk together eggs, granulated sugar, milk, all-purpose flour, and a hint of nutmeg until the mixture is smooth. Slowly pour this custard mix over the fruit, filling it close to the crust's edge. Dot the top with small pieces of butter and gently shake the baking sheet to release any trapped air bubbles.
4. Bake the pie in your preheated oven, rotating it halfway through the cooking time, for about 1 hour, or until the rhubarb is tender and the custard has set.
5. For the finishing touch, mix strawberry jam with a little water in a small bowl and heat it in the microwave for about 15 seconds. Brush this warm glaze over the top of the pie and let it cool completely before refrigerating until you're ready to serve.