Rhubarb Pudding With Custard Sauce

Recipe by Derf2440
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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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