Category : Desserts
Author : Olga D
Hits : 3312
Date : 19/06/2003
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
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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