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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a combination of tart rhubarb and creamy sweet custard. Ingredients:
2 lbs rhubarb, washed and cut into 1-inch pieces |
1/4 cup sugar |
1 teaspoon ground ginger |
1 cup whipping cream |
3 egg yolks |
3 tablespoons sugar |
1 teaspoon cornstarch |
1 teaspoon vanilla |
Directions:
1. Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender.
2. DRAIN.
3. Heat whipping cream.
4. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth.
5. Whisk warm whipping cream into egg yolk mixture slowly.
6. Return to saucepan.
7. Heat until thickened over medium heat about 5 minutes.
8. Pour into bowl and cool.
9. To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
10. Serves 4 to 6.
11. Ruth Fremes WhatÂ’s Cooking.
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