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Extra resources for Rhubarb
Example text
Butter a 9-inch pie pan. Lightly flour a work surface and rolling pin. Roll the dough into a 12-inch circle. Roll up the crust over the rolling pin and unroll it onto the pie pan. Fold 1⁄2 inch of the edge of the crust under itself to form a smooth edge. Use your thumb and forefinger to pinch the edge into a fluted border. Refrigerate the crust for 30 minutes. the essential chocolate chip cookbook Bake the pie for 10 minutes at 400° F. Reduce the temperature to 350° F. and continue baking until the top of the pie looks firm and the filling seems set if you give the pan a gentle shake, about 28 minutes.
Preheat the oven to 350° F. Butter a 9-inch square baking pan and line the pan with a piece of parchment paper that is long enough to extend over two opposite sides of the pan. Butter the paper. Put 1 cup of the chocolate chips in a heatproof bowl or the top of a double boiler and place it over a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Stir until the chocolate chips are melted and smooth. Set aside. Put the butterscotch chips in another heatproof bowl or the (clean) top of the double boiler and place it over the saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl.
Whisking constantly, slowly pour the hot milk into the yolk mixture. Pour the mixture back into the saucepan and cook over medium heat stirring constantly with a wooden spoon, making sure to reach into the corners to prevent scorching, until it thickens and just comes to a boil. Reduce the heat to low and cook at a gentle boil for about 1 minute, stirring constantly. Pour the pastry cream through a fine strainer into a medium bowl. Stir in the vanilla. Press a piece of plastic wrap against the surface of the pastry cream and use the tip of a knife to poke a few holes in the plastic wrap to let steam escape.
Rhubarb
by Mark
4.1