Ingredients for Rhubarb Custard
- 1 cup chopped rhubarb
- 1/4 cup granulated sugar (for rhubarb) + 3 tablespoons granulated sugar (for custard)
- Ground Ginger
- 1 cup heavy whipping cream
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
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How to Make Rhubarb Custard
- Combine 1 cup chopped rhubarb, 1/4 cup granulated sugar, and 1 teaspoon grated fresh ginger in a saucepan.
- Cook over medium heat for 10-12 minutes, or until the rhubarb is tender and has released its juices.
- Strain the rhubarb mixture through a fine-mesh sieve to remove excess liquid; set aside.
- In a separate saucepan, heat 1 cup heavy whipping cream over medium-low heat until it just begins to simmer.
- In a medium bowl, whisk together 3 large egg yolks, 3 tablespoons granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract until pale and thick.
- Gradually whisk the warm cream into the egg yolk mixture. Whisk continuously to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and strain the custard through a fine-mesh sieve to ensure a smooth texture.
- Pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 2 hours to chill completely.
- To serve, layer the rhubarb and custard in individual serving glasses or bowls. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
98g
Fat
74g
Carbs
11g
