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