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Rhubarb with Custard Cream

List of Ingredients





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



Recipe



Directions
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.