Directions:
- 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.
- Serves 4 to 6.
- Ruth Fremes Whats Cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.89 Kcal (1009 kJ) | ||
| Calories from fat | 113.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 19% | |
|---|---|---|---|
| Cholesterol | 156.06mg | 52% | |
| Sodium | 66.62mg | 3% | |
| Potassium | 731.6mg | 16% | |
| Total Carbs | 26.9g | 9% | |
| Sugars | 15.64g | 63% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 0.7mg | 4% | |
| Calcium | 234.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 78.86 Kcal (330 kJ) | ||
| Calories from fat | 37.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 19% | |
|---|---|---|---|
| Cholesterol | 51.09mg | 52% | |
| Sodium | 21.81mg | 3% | |
| Potassium | 239.5mg | 16% | |
| Total Carbs | 8.81g | 9% | |
| Sugars | 5.12g | 63% | |
| Dietary Fiber | 1.49g | 18% | |
| Protein | 2.35g | 14% | |
| Vitamin C | 6mg | 31% | |
| Iron | 0.2mg | 4% | |
| Calcium | 76.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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