Growing up in New York I don’t think I even recall ever hearing the word “rhubarb” once in my life. Now that I live in western Canada you can’t go into a supermarket in the spring without seeing bright red stalks of rhubarb on the shelves. My husband Julian used to bring home bundles of it that he would collect in back alleys from all of the wild plants that seem to grow everywhere. A few years ago we replanted one in our backyard and every year we get a huge amount to use. I have made countless rhubard-strawberry pies, rhubarb-pineapple-ginger crisps, rhubarb cakes, rhubarb with chicken, rhubarb compote, etc…. Since I get 2 crops every year, one in the spring and one in the fall, I am always looking for a new way in which to use my rhubarb (I still have 2 large bags in the freezer to use over the winter). When I came across this recipe I just new I had to try it, especially since I had a few stalks right on my kitchen counter.
You will need to cook 2 stalks of chopped rhubarb with about 2 tablespoons of sugar (to taste) and 2 tablespoons of water over low heat, until rhubarb is mushy. Strain and cool
Rhubarb Custard Melting Moments
makes about 25 cookies
Preheat the oven to 325 degrees F
1 C butter, softened
1/2 tsp Vanilla
1/2 Icing sugar
1 C custard powder (I used Bird’s)
1 C all purpose flour
1 Tblsp Icing sugar, for dusting
1 Tblsp custard powder
1 Tblsp sugar
1/2 C Milk
1/3 C stewed rhubarb
Make the rhubarb custard first:
Blend custard powder,sugar and milk in small saucepan; stir over medium heat until mixture boils and thickens. Remove from heat and stir in rhubarb. Cover the surface with plastic wrap (to prevent a skin from forming) and refrigerate until cold.
Beat butter for 2 minutes and then add the vanilla and icing sugar and continue beating for another 3 minutes. You want a light, fluffy mixture. Sift in custard powder and flour in two batches and stir until just combined. With lightly floured hands ,roll rounded teaspoon sized pieces into balls. Place about 1/2 inch apart from each other and slightly flatten them with a floured fork. Bake 12-14 minutes or until set. Stand for 5 minutes then cool completely on wire racks.
Once the cookies are cool, sandwich two together with about 1 tsp of the rhubarb custard. When all of the cookies are filled, dust them lightly with the remaining tablespoon of icing sugar.