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    You are in: Home / Recipes / Rhubarb Pudding With Custard Sauce Recipe
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    Rhubarb Pudding With Custard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Derf's Note:

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

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    Units: US | Metric

    Custard Sauce


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

    Ratings & Reviews:

    • on June 26, 2003


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2002


      Made this up for dessert tonight. I substituted splenda for the sugar. And I cooked the rhubarb like ya said but didn't add the sweetener til the end. It tastes wonderful and a dressy way to serve rhubarb.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2010


      I am giving the custard sauce 5 stars - I did not mak the full recipe,only the sauce. The sauce is just perfect for a little something extra for a fruit salad. My kids have eaten way more fruit in the past few days since I started adding just a bit of this sauce. It will be one of these recipes I make often.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Rhubarb Pudding With Custard Sauce

    Serving Size: 1 (251 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 196.8
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.9 g
    Cholesterol 27.8 mg
    Sodium 41.4 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 2.1 g
    Sugars 35.8 g
    Protein 2.3 g

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