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    RHUBARB CUSTARD


    Source of Recipe


    Ruth Fremes What’s Cooking

    Recipe Introduction


    This is a combination of tart rhubarb and creamy sweet custard.

    List of Ingredients




    2 pounds (1 kg) rhubarb, washed and cut into 1-inch pieces
    1/4 cup sugar
    1 teaspoon ground ginger
    1 cup whipping cream
    3 egg yolks
    3 tablespoons sugar
    1 teaspoon cornstarch
    1 teaspoon vanilla

    Recipe



    Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender. DRAIN.

    Heat whipping cream. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth. Whisk warm whipping cream into egg yolk mixture slowly. Return to saucepan. Heat until thickened over medium heat about 5 minutes. Pour into bowl and cool.

    To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.

 

 

 


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