And then do this:
sweet butter, for greasing [I got mine at Saxelby Cheesemonger at the Essex Street Market]
11 oz. pie crust dough*
2 eggs [also from Saxelby]
1 cup superfine sugar
14 oz. the most awesome vegefruit in the world, chopped
vanilla confectioners sugar (sugar stored with vanilla bean to flavor it)
Preheat oven to 350.
Grease and flour pie dish.
Press dough into dish or roll thin and drape over it.
Prick base of dough with fork. Let crust rest for ten minutes.
Meanwhile, whisk eggs with sugar untl pale and fluffy and fold in rhubarb. Spoon into crust.
Bake 45-50 minutes. Sprinkle with confectioners' sugar.
* Pie Crust Dough (recipe makes more than enough for pie):
1.75 cups flour
1/2 cup superfine sugar
1/2 cup butter, softened and in pieces
2 egg yolks
2 tsp lemon rind, grated
Mix together all ingredients, knead a little, wrap in plastic wrap and refridgerate for one hour before using.
OH MY GOD. This is the best dessert EVER. Oh why haven't I discovered rhubarb before?