Rhubarb and Custard
A classic rhubarb and custard dessert featuring sweet-tart rhubarb paired with smooth, creamy vanilla custard. This comforting treat is simple to prepare and perfect served warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stewing
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 1 lb rhubarb (fresh stalks)
- ½ c sugar (or more, if desired)
- 10 oz whole milk (preferably whole)
- ½ tsp vanilla extract (vanilla bean or powder is best)
- 2 egg yolks (organic, pasture raised, if possible)
- 2 tsp sugar (or more, if desired)
Instructions
- Clean the rhubarb and cook it using your preferred method, either stewed on the stovetop or roasted in the oven, adding the ½ cup sugar to taste.
- While the rhubarb is cooking, prepare the custard by gently heating the milk with the vanilla.
- Whisk the egg yolks with the 2 teaspoons sugar until smooth.
- Gradually whisk the warm milk into the egg mixture, then return to low heat and stir constantly until the custard thickens. Do not boil.
- Divide the cooked rhubarb among four serving bowls.
- Pour the warm custard over the rhubarb or serve it in a jug for guests to add themselves. Serve immediately.
Notes
- Adjust the sugar depending on the tartness of the rhubarb.
- Fresh vanilla bean or vanilla powder provides the best flavor.
- Serve warm for the most traditional presentation.
- Leftover custard and rhubarb can be refrigerated separately for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
Find it online: https://yumfamilyrecipes.com/rhubarb-and-custard/
