Shades of vivid pinks and flame reds embraced by the exotic fragrance of freshly ground cardamom and blanketed by layers of flaky pastry. This vibrant vegetable loves the company of custard, its tartness eased by velvety sweetness of egg and vanilla. A word of caution when making pie: pie demands patience, calmness and a cool room (and hands).
Keep everything cool. I refrigerate my pie tools and ingredients an hour before starting. The bigger the butter pieces, the flakier the crust will be. Remove any traces of rhubarb leaves, they are actually poisonous and not for consumption. Custard can be made the night before and refrigerated. Leftover pie can be stored in plastic wrap at room temperature for up to 2 days.