Vintage Rhubarb Custard Meringue Pie

I have a gorgeous crop of rhubarb – that most undemanding and yet giving of plants – in my garden this year.  A bumper crop. The leaves are massive and brilliantly green and the stalks are ruby-red – much redder than they have been in the past. I’m not sure if it was the long cold winter, or the slow, cool spring, but the rhubarb is thriving and I’m busy making use of the bounty.

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Rhubarb Curd

 

This rhubarb curd is a bit like an old-fashioned rhubarb custard pie in a jar. It’s brilliant by the spoonful but is perhaps more civilized when served with pound cake, or with a batch of scones, or as a topping for cheesecake. It is also perfect served with a bowl of fresh berries and whipped cream or stirred into natural yogurt. Use it like you would lemon curd.