Rhubarb Custard

This is a combination of tart rhubarb and creamy sweet custard.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  lbs rhubarb, washed and cut into 1-inch pieces
• 1⁄4 cup sugar
• 1  teaspoon ground ginger
• 1  cup  whipping cream
• 3  egg yolks
• 3  tablespoons sugar
• 1  teaspoon cornstarch
• 1  teaspoon vanilla

Directions

1. Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender.
2. DRAIN.
3. Heat whipping cream.
4. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth.
5. Whisk warm whipping cream into egg yolk mixture slowly.
6. Return to saucepan.
7. Heat until thickened over medium heat about 5 minutes.
8. Pour into bowl and cool.
9. To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
10. Serves 4 to 6.
11. Ruth Fremes What’s Cooking.