Rhubarb with Custard Cream
List of Ingredients
Submitted by Wendy T.
2 pounds fresh or frozen rhubarb
1 1/4 cups sugar or to taste
1 teaspoon grated orange rind
2 tablespoons cornstarch
1 1/2 teaspoon vanilla
CUSTARD CREAM:
1/4 cup sugar
1 tablespoon cornstarch
Pinch of salt
1 cup whipping cream
1 cup milk
2 egg yolks
1 teaspoon vanilla
Freshly grated nutmeg
Cut fresh rhubarb into 3/4 - inch pieces. In a saucepan combine
rhubarb, sugar, rind and 1/2 CUP water. Bring to a boil; reduce
heat and simmer, uncovered, until rhubarb is tender, about 10
minutes for fresh, 3 minutes for frozen. Taste and add more
sugar if necessary.
Mix Cornstarch with 1/4 CUP cold water; stir into rhubarb. Stir
and cook over medium heat until mixture thickens, turns clear
and bubbles gently for about 3 minutes. Remove from heat and
stir in vanilla. Transfer to a serving bowl, let cool; cover and
refrigerate.
To make sauce, in a heavy non-aluminum saucepan or double
boiler, combine sugar, cornstarch and salt. Stir in cream and
milk. Stir over medium heat; bring to a simmer and cook for 5
minutes or until thickened slightly.
Whisk egg yolks; whisk about 1/2 cup hot mixture into yolks.
Whisk yolk mixture into hot milk mixture. Stir over low heat for
about 2 minutes, until thickened to a sauce consistency.
Remove from heat; stir in vanilla and freshly grated nutmeg to
taste. Cover and refrigerate until needed.
Serving Suggestions
To serve, pour custard cream over individual servings of
rhubarb. Recipe
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