Rhubarb season is upon us here in the midwest. Last year, we had a hard, late freeze, and it sent my rhubarb into dormancy for the rest of the year. I thought something had killed it, but this spring it’s back up as strong as ever. Rhubarb is a vegetable plant, but most often used like a fruit. And because it has very little natural sugar, it’s common for recipes to include sugar to make up for that. However, tomorrow, I’m trying a low-sugar without artificial sweeteners, since that’s often how recipes make desserts low sugar, chia rhubarb pudding. I can’t wait. But, today, I’m making a crustless rhubarb custard. If you like a crust, you can make a simple flour or crumb crust. But, I like crustless so it eats more like a custard, and less like a dessert. Note: I topped this with a meringue for church potluck today. I like it, but I still like whipped cream better! Enjoy!