📖 Instructions

1. Preheat the oven to 325°F (160°C). Lightly grease a 9-inch pie dish. Or use cupcake moulds for individual cups, I think the presntation is fun that way. Who said custard pie has to be boring? (I did but now I have changed my mind)
2. Prepare the Rhubarb: Wash and trim 1 pound of rhubarb stalks. Cut them into 1/2-inch pieces.
3. Stew the Rhubarb: In a saucepan, combine the rhubarb, 1/2 cup of granulated sugar, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the rhubarb is tender but still holds its shape, about 8-10 minutes. Remove from heat and let it cool slightly.
4. Make the Custard Base: In a large bowl, whisk together 4 large egg yolks, 1/4 cup of granulated sugar, 1/4 cup of heavy cream, 1/2 cup of whole milk, 2 tablespoons of Dolcetto wine, 1 teaspoon of vanilla extract, and a pinch of salt until well combined.
5. Assemble the Custard: Arrange the stewed rhubarb evenly in the prepared pie dish. Pour the custard mixture over the rhubarb, ensuring it is evenly distributed.
6. Bake the Custard: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the custard is set but still has a slight wobble in the center. To prevent the crust from browning too quickly, you can cover the edges with foil during the last 15 minutes of baking.
7. Cool and Refrigerate: Remove the custard from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the custard to set fully.
8. Serve: Before serving, garnish with a dusting of powdered sugar or a sprinkle of fresh mint leaves, if desired. Slice and enjoy the gentle flavors of Dolcetto Rhubarb Custard.