Rhubarb, Raspberry & Custard Pie Recipe
Formerly Heartburn Triggering Recipes From NaturCress Herbal Supplement
We’ve been busy in the kitchen cooking up our favorite recipes for dishes that may have triggered your heartburn before you discovered NaturCress. We are calling our first series of recipes “From Italy with Love.” That sounds better than, “Recipes for Heartburn”.
Rabarbaro e Lampone (Rhubarb and Raspberry) Custard Pie
Rhubarb was first planted in Italy in the early 1600’s. Raspberries date back even further, to the Roman times. And ever since, we’ve been enjoying the combination of the tanginess of rhubarb with the sweetness and floral notes of raspberries. Take the two fruits atop a light custard and you have a heavenly dessert. Buon appetito!
1/3 cup softened butter
3 TBSP firmly packed brown sugar
3/4 cup flour
1/4 cup walnuts
1 cup vanilla yogurt
1/3 cup and 1/2 cup sugar
1 tsp vanilla
1 1/2 cup fresh rhubarb coarsely chopped (about 3 stalks)
1/2 cup fresh or frozen raspberries
2 tsp cornstarch
1/8 cup water
Grease the pie pan. Heat oven to 375 degrees. Seal walnuts in a plastic bag and crush with a rolling pin. Combine brown sugar, flour for crust. Mix with butter and nuts and press into greased pie pan. Bake until lightly browned (10 minutes).
Combine slightly beaten egg and 1/3 cup sugar in bowl. Add yogurt and vanilla and beat until smooth. Pour over baked crust and return to oven. Bake until the yogurt is set, about 20 minutes.
In a saucepan combine rhubarb, raspberries, and remaining1/2 cup of sugar. Dissolve 2 tsp cornstarch in 1/8 cup water and stir into fruit mixture. Bring to a boil, then reduce heat to simmer and cook until the rhubarb is tender and the mixture is thickened, about 8 minutes. Remove from heat and cool slightly. Spread fruit mixture over the cheesecake and refrigerate. May be put into the freezer for a short time to cool down more quickly.
Recipe adapted from The Best of Byerly’s More Recipes