Served on its own or along with another dessert, this rhubarb custard can work for your sweet tooth cravings after dinner.
How To Make Rhubarb Custard
A creamy custard dessert with a rhubarb flavor.
Prep:
20 mins
Cook:
25 mins
Total:
45 mins
Ingredients
- 1 lb rhubarb
- 1 tbsp water
- 1 cup sugar
- 3 tbsp cornstarch
- ⅛ tsp salt
- 2 cups milk
- 3 eggs, beaten
Instructions
- Wash rhubarb, discard leaves and dice stems.
- Add water, cover, and cook slowly until rhubarb is soft.
-
Mix together ½ cup of the sugar and 1 tbsp of the cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat.
- Mix remaining cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat.
-
Mix remaining corn starch sugar and salt in saucepan, add milk and cook over direct heat with constant stirring, until mixture boils and thickens.
- Slowly stir into the beaten eggs and cook over hot water, stirring constantly for 2 minutes.
- When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard.
- Serve chilled.
Nutrition
- Sugar: 46g
- :
- Calcium: 203mg
- Calories: 305kcal
- Carbohydrates: 57g
- Cholesterol: 108mg
- Fat: 6g
- Fiber: 2g
- Iron: 1mg
- Potassium: 427mg
- Protein: 7g
- Saturated Fat: 3g
- Sodium: 132mg
- Vitamin A: 393IU
- Vitamin C: 7mg
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