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Rhubarb Custard Pie II

Reviewed: Aug. 13, 2013
I've made this twice in the last week or so and will likely continue to make it as long as fresh fruits are available in my corner of the world. It adapts very well to whatever fruit I happen to have on hand. I used only a bottom crust (Basic Flaky Pie Crust from this site, with butter rather than shortening). The second time I made it I used 2 peaches, a half pint of blueberries, and about a cup or a cup and a half of finely diced rhubarb. I added freshly grated nutmeg to the custard. I reduced the sugar to 1/2 cup since I thought the peaches and blueberries would add a lot of sweetness. It was a bit tart so I served it with a drizzle of maple syrup (no more than a tablespoon) on each slice. SO good! I think in future I will intentionally keep the sugar very very low to be able to round out the sweetness with maple syrup at serving time.
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Peach Avocado Salsa

Reviewed: Aug. 13, 2013
The only thing that kept this from being a 5-star review is that it was WAY too onion-y. Maybe the red onion the poster used was very small, but I have only ever seen large red onions for sale. I should have gone with my gut when I thought it seemed like too much. I will try adding another peach to the leftovers to see if I can dilute the onion a bit. Other than that, to prevent the avocado going brown I added the ingredients in the order of citrus juices first, then I tossed the diced avocado in the juices before adding everything else. I also substituted basil for the cilantro. I think it could have used more heat, but that is just personal preference. I served it over broiled salmon tips with a basmati-quinoa pilaf, a spring green salad with blueberry vinaigrette, and fresh broccoli. The perfect summertime meal!
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Blueberry Crumb Bars

Reviewed: Aug. 7, 2013
Good base. Like others, I used 1/2 white, 1/2 brown sugar and butter rather than shortening in the crumble. I used a mix of raspberries, blueberries, and apple for the filling. I've made this with just blueberries in the past but prefer a mix of fruits for a more complex flavour. I used freshly grated nutmeg rather than cinnamon. Some have commented that the crust doesn't 'come together'. I don't think it's supposed to. I just pour half to two-thirds of it in the pan and pat it down. The rest I shake over the top. I find the powderiness of the crumble makes it easy to work with in this way and it creates a firm base when baked.
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