Rhubarb & Custard

Photo © Rob Jones

You will never hear me say no to a dish of Rhubarb and Custard.

So, some cheap rhubarb came into my possession. It’s often cheap. I think people have forgotten what to do with it. So it lounges on the supermaret shelves waiting to be discounted.

Fine by me.

Chop the rhubarb into inch long pieces and stew up with some sugar, a spot of vailla essence, a grating of ginger and, optionally some chunks of apple.

Meanwhile, Make some proper custard -

Whisk 2 egg yolks, 2 tablespoons of Cornflour, 50g of Sugar, and half a teaspoon of Vanilla Extract.

Heat up 50/50 mix of milk and cream… 500ml.

Whisk the hot mixture into the egg/sugar mix gradually. Return the pan to the stove and heat it till it thickens.

Lock the door. Pretend to be out. Hide if anyone comes to visit.

RJ