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Rhubarb Pudding w/Custard Sauce

Source of Recipe

from about com


List of Ingredients

Rhubarb Pudding w/Custard Sauce

for the pudding:
2 lbs. fresh rhubarb, washed and cut into 3/4" pieces
1 1/4 c. white granulated sugar
1 tsp. grated orange rind
2 c. + 1/4 c. cold water
2 tbsp. cornstarch
1 1/2 tsp. vanilla flavoring

for the sauce:
2 tbsp. white granulated sugar
2 tsp. cornstarch
1 pinch salt
1 c. milk
1 beaten egg yolk
1 tsp. vanilla flavoring
smidgeon grated nutmeg


for the pudding:
Combine the rhubarb, sugar, orange rind and the 2 c. of cold water in a saucepan.
Bring to a boil, reduce heat and simmer, uncovered, until the rhubarb is tender, about 10 minutes.
Taste and add more sugar if necessary.
Mix the cornstarch with the 1/4 c. cold water and stir into rhubarb.
Cook over a medium heat, stirring constantly, until the mixture thickens and becomes clear, about 3 minutes.
Remove from heat and stir in the vanilla.
Pour into a bowl. Let cool, cover and refrigerate.

for the sauce:
Using a non aluminum saucepan, or in the top of a double boiler, mix together the sugar, cornstarch and salt.
Stir in milk and bring to a simmer over a medium heat, stirring constantly. Cook until the sauce is thickened slightly.
Whisk the egg yolk. Then slowly whisk about 1/2 c. of the hot mixture into the yolk.
Then whisk the yolk mixture back into the hot milk mixture and continue to cook over a low heat, stirring constantly, for about 2 minutes or until the sauce is thickened.
Remove from heat, stir in the vanilla, and nutmeg.
Cover and refrigerate until needed.
To serve, pour pudding into individual bowls and pour some of the sauce on the top.
Makes 8 servings.



Recipe