Immediately start mixing in the butter in small chunks, stirring to enrich the custard as the butter slowly melts.Finally, fold the rhubarb mixture from earlier into the egg custard mixture you just prepared.Pour this into your pre-baked pie crust and smooth it out.Set this aside in the fridge for now (don’t put plastic wrap on it just yet). In a saucepan, warm up the sugar and about 2/3 cup of the blueberries, simmering for about 10 minutes or so until they pop and make a delicious mess that’s begging to stain something. Now, strain the cooked and crushed blueberries into a large bowl (where the rest of your blueberries are waiting), pressing and squeezing to get every last bit of delicious juice out of those berries and into the bowl. Glaze’s rhubarb ribbons, so I thought I’d give it a try.
Also, I’d recommend taking a peak at my original inspiration for this dessert since its also pretty darn sexy.Set up a gently simmering pan of hot water and prop a mixing bowl over it (a double boiler) such that the bowl is not touching the water.In the bowl and using an electric hand mixer (or just constantly and very quickly beating with a whisk), whisk the eggs, sugar, and orange zest for about 5-7 minutes or until creamy and thick.Get ready by dicing up the rhubarb and zesting an orange.If you really like rhubarb, you’ll be eating a few pieces as you go.