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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.

 

 

 


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