Rhubarb and Custard
A classic British combination of cooked rhubarb and custard.
Ingredients
- 1 lb rhubarb fresh stalks
- ½ c sugar or more, if desired
- 10 oz milk whole, preferably
- 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
Rhubarb
- Clean and cook the rhubarb according to the manner you prefer: stewed rhubarb on the stovetop, or roasted rhubarb, in the oven.
- Please click on your choice in the previous instruction for full printable recipes.
Custard
- While the rhubarb is cooking or baking, start the custard.
- To make homemade custard recipe, click for the full printable recipe. It's very quick and easy.
Serve the Rhubarb and Custard
- Divide the rhubarb into four bowls.
- Either pour the custard into a jug, and serve to guests to pour over their rhubarb, or pour from the pot over each dish, and serve immediately.
Notes
- While rhubarb and custard is best served warm, it can be served cold, as well.
- Bird's Custard powder is a quicker option, and is perfect for those who are on an egg-free diet or are allergic as it contains no egg. Follow the directions on the canister. (If you don't think you'll use it that much, I will direct you to this recipe for custard creams which are one of the best cookies on the planet: they simply melt in your mouth!)
- DO NOT ANY PART OF RHUBARB LEAVES AS THEY ARE TOXIC.
Nutrition
Serving: 1 | Calories: 201kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 106mg | Sodium: 36mg | Potassium: 444mg | Fiber: 2g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 9mg | Calcium: 197mg | Iron: 1mg
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