We both like rhubarb. I like my pie like a purist, no strawberries in my rhubarb pie ;) But I'll also make rhubarb sauce, and while I haven't for a while, rhubarb jam. I'd bought some rhubarb jam at a Farmers Market and DH loved it. It's funny how few really enjoy rhubarb though. DH will ask me to make a rhubarb dessert when we're going some where to share it and I always hesitate. We do have one friend I know who really enjoys it. Another who shudders at the thought and one of DH's sisters refuses to even taste ;) We had a large patch when I was growing up. My sister and I would sneak the sugar bowl outside, cut, dip in sugar and eat rhubarb stalks straight from the garden. Neither one of us can remember why being sneaky. No one cared if we ate sugar. Maybe it just made it more fun - we so seldom did anything naughty. I'm not growing any right now but have friends who share. I always have some in my freezer. Would my deer eat it? I suspect they would. I'm sure at least the fawns would eat it, they will eat absolutely anything while developing their tastes.

Kate, there are a lot of rhubarb brownie recipes on the web. I was thinking about them what you said about the chocolate. I was looking for something like my banana "brownie" recipe which uses white chocolate. Rather than reinventing the wheel, because I can't imagine a straight substitution of rhubarb for banana, I found a recipe along those lines, which I hope to make tonight or tomorrow. I'll let you know once I've gotten a good result (no need to waste more rhubarb!) Meantime, I had found a couple of custard recipes, and was trying to squeeze the makings between work-type stuff and dinner, the crustless one, but I was rushing, and when I saw that this recipe called for a crust, I didn't remember that I had a different one. They're very similar, so I think they have a common source, or one inspired the other. The crustless one reads like impossible pie. The crust one has half the flour. Anyway, I just made the crust one without the crust. This is the recipe. I scanted the sugar by a quarter and it's still quite sweet. Next time, I'll try 2/3 of what it says. I also measured the ingredients by eye, except the rhubarb. The custard is only two eggs worth, but it was sufficient, since the pint is just to hold together the rhubarb. Anyway, we think it's fantastic. Quick and easy and very rhubarby. The orange zest and juice just enhance it. It is a little wet crustless, since there's so much water in rhubarb. A nice crust to soak it up might be nice... But it's so good as is, as more of a pudding than a pie, I see no need to "fix" it. https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-custard-pie-recipe-2107834 This is the one I was supposed to be making (and posted first as a couple of following posts attest): https://www.kitchenfrau.com/crustless-rhubarb-custard-pie/

Ha! Neely, I don't think it's even a full half teaspoon for that whole big pan. It doesn't taste like curry. There's a slight aroma of turmeric, and the most noticeable flavor is fenugreek, which I had been thinking of using before my eye landed on the curry powder. My only suggestion from the ones I just made is cream. I usually just use milk, and fewer eggs, but that's what I had. 2:1 milk to cream and eggs to dairy liquid makes a really luscious custard. Carol, my peaches and nectarines pretty much melted, too, but their spots give a bang of flavor. :) This bread pudding is being potioned for the freezer, too. :)

All of the caveats in C’s KA link above look true on a skim throught. No surprise. The biggest issue with lowering the sugar is it affects the moisture level. Sugar bakes as a liquid. IME, for a quickbread or cake (structurally, the same thing), you can scant the sugar by a quarter to no ill effect, and you can probably get away with omitting a third of it. Cookies, being fussier, are harder to scant. In fruit pie, sugar is pretty much optional. The old rhubarb pie recipe Lindac shared is fabulous but way too sweet for me. I reduce it!