Wow...beautiful cream pie and sounds like it tastes really yummy too. I'm hungry for something chocolaty and creamy. I know my DH would love this, maybe I'll surprise him for Valentines day. Stacy or Ann, do you think the cream filling and chocolate icing would be work for profiteroles? My almost DIL and I have been craving them but I don't have a good custard/filling recipe. The recipes I've used in the past have wept. Actually its been so long ago, I probably used jello pudding...yikes!

Thank you both. I'm looking forward to it - we usually like strawberry rhubarb pie but this rhubarb looks so good I think it needs to stand alone. Happy 4th

Here you go Walnutcreek. I've tried various other pastry recipes over the years but none I like better than this one. Ann Home Cookin Chapter: Recipes From Thibeault's Table Butter-Lard Pastry ================== 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water For sweet pies add 1 to 2 teaspoons white sugar. . Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold. NOTE: This crust is also perfect made with all butter. Edited: May/2009

Annie, I just ran across a few new recipes for rhubarb candy. I bet similar to your zucchini candy. Martha has one she slivers into thin strips and curls while still soft out of a low oven. I dehydrated slices last year for my granola. One batch was rock hard but did better second try. And this year I will sugar or maple syrup a little. I'm getting fineCooking hard copy now. Just skimming the new one. Two rhubarb recipes. A rhubarb fennel apple strudel, and a few sheet pan tarts. A roasted tomatillo/poblano salsa. So similar to the one I just made but I added rhubarb. I was off magazines for a few years except for the NewYorker and NYTimes weekend, but this one has been a good run so far. Nothing like a rest in the hammock outdoors with a magazine.... The 'rock hard' rhubarb was a good replacement for citrus all winter, after soaking in a bit hot water for a few hours. I made a batch of ginger, apple, rhubarb, grapefruit juice Sunday. Frozen into ice cubes for my tea.