Recipe by Derf
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!
- 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
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 pinch salt
- 1 cup milk
- 1 egg yolk
- 1 teaspoon vanilla
- grated nutmeg
Directions See How It's Made
- Cut fresh rhubarb into 3/4 inch pieces.
- In saucepan, combine rhubarb, sugar, orange rind and water.
- Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
- Taste and add more sugar if necessary.
- Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
- Cook stirring, over medium heat until mixture thickens and becomes clear.
- Boil gently for about 3 minutes.
- Remove from heat and stir in vanilla.
- Transfer to serving bowl.
- Let cool, cover and refrigerate.
- Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
- Stir in milk.
- Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
- Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
- Whisk yolk mixture back into hot milk mixture.
- Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
- Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
- Cover and refrigerate until needed.
- To serve, pour sauce over individual servings of rhubarb.