Originally Posted by PALS65
Originally Posted by amandasgramma
LOL -- I just went to get my cookbook for the Rhubarb custard pie, and now read that others put the same recipe in! It's my favorite, too...in fact, I just made one the other day.
HINT: Rhubarbs come in different varieties. The big thick heavy red stalks make the sweetest. Peel off any fibrous red that's too thick and yucky. The green stalked variety makes a more tart pie.
Thanks I didn't know that.
You're welcome. I forgot to mention to NOT do what I did. I had my mind on a quilt I'm working on, walked by the dish of rhubarb and popped one in my mouth.......now I don't care WHAT color rhubarb is, it's REALLY tart when it's raw and no sugar!!! WHOOOEEEE!!!! I think my face froze that way!
:shock: