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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.