Viola. My first real springtime dish.
I have been waiting for rhubarb to appear at my farmers market for a month now. Maybe I should have checked when it was due to arrive, and not made myself crestfallen every time I wandered through the crowds only to find it hadn't shown up yet.
Well, here it is a boy oh boy is it ever worth the wait. The sparkling tartness complements the smooth eggy custard perfectly. I think this is my favorite way to eat it.
Serves 6, adapted from Martha Stewart
- Canola oil, for dishes
- 3/4 cup sugar, plus more for dishes
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
- 1 1/2 cup whole milk
- 1/3 cup all-purpose flour
- 2 large eggs, plus 1 large egg yolk
- Coarse salt
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes.
- Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.