Rhubarb Pudding With Custard Sauce

READY IN: 35mins
Recipe by Derf2440

Spring--the rhubarb is starting! From Smart Cooking by Anne Lindsay.

Top Review by CountryLady

The first time that I made this, I followed the recipe exactly & the "pudding" just didn't thicken. But I loved the combination with the custard - so I made a second batch last night. I only used 1 cup of water & 2 1/2 tbsps of cornstarch & got much better results! When I make this with frozen rhubarb, I will further reduce the water to 1/2 cup. Thanx for posting!

Ingredients Nutrition

Directions

  1. Cut fresh rhubarb into 3/4 inch pieces.
  2. In saucepan, combine rhubarb, sugar, orange rind and water.
  3. Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
  4. Taste and add more sugar if necessary.
  5. Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
  6. Cook stirring, over medium heat until mixture thickens and becomes clear.
  7. Boil gently for about 3 minutes.
  8. Remove from heat and stir in vanilla.
  9. Transfer to serving bowl.
  10. Let cool, cover and refrigerate.
  11. Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
  12. Stir in milk.
  13. Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
  14. Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
  15. Whisk yolk mixture back into hot milk mixture.
  16. Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
  17. Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
  18. Cover and refrigerate until needed.
  19. To serve, pour sauce over individual servings of rhubarb.

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