Ingredients
- • Rhubarb Custard
- • Imagine a combination of tart rhubarb and creamy sweet custard. Then, try make it. I hope you like it as much as I do. Serves 4-6
- • 2 pounds rhubarb, washed and cut into 1-inch pieces
- • 1/4 cup sugar
- • 1 teaspoon ground ginger
- • CUSTARD:
- • 1 cup whipping cream
- • 3 egg yolks
- • 3 tablespoons sugar
- • 1 teaspoon cornstarch
- • 1 teaspoon vanilla
Instructions
- 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.
