Ingredients
3 beaten eggs
1 1/4 c. sugar
1/4 c. flour
1/8 tsp. salt
1/2 tsp. nutmeg
2 1/2 c. rhubarb (1-inch rhubarb slices)
1 1/2 c. sliced strawberries
pastry for 9-inch, lattice-top pie
1 Tbsp. butter
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Combine eggs, sugar, flour, salt and nutmeg; mix well. Combine rhubarb and strawberries. Line pie pan with pastry; fill with fruit. Pour egg mixture over fruit. Dot with butter. Top with lattice crust; crimp edge high. Bake at 400° for 40 minutes. If desired when serving, fill in a couple of openings in lattice top with whole, fresh strawberries.