Rhubarb and custard
Some people are die-hard haters of rhubarb, or custard, or both. But this silky, comforting nursery food should convert them. It gives a beautiful visual contrast of pink on yellow, and a lovely contrast of tastes.
Ingredients
- 450g rhubarb, coarsely chopped
- 150g caster sugar
- grated zest and juice of 1 orange
- 3 cardamom pods (optional)
- 6 egg yolks
- 1 tsp cornflour
- 1-2 tbsp caster sugar
- 400ml double cream
- 200ml milk
- seeds from vanilla pod (or ½ tsp vanilla extract)
Method
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Step 1
Preheat oven to 190°C/Gas 5. Mix the rhubarb, sugar and orange juice and zest together and place in an ovenproof dish. Add the cardamom pods if using.
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Step 2
Cover and bake for 30-45 minutes, until the rhubarb is completely soft. Remove from the oven, leave to cool completely and take out the cardamom pods if used.
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Step 3
To make the custard, whisk the egg yolks in a large bowl with the cornflour and sugar. Bring the cream and milk to boiling point in a pan with the vanilla, then whisk gradually into the egg mixture.
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Step 4
Pour back into the pan and cook, stirring constantly, over a low heat for about 5 minutes, until thickened. Strain and serve with the rhubarb.
