Rhubarb Pudding With Custard Sauce

Submitted by Derf2440

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

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 8

ingredients

• 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

• Custard Sauce

• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1 pinch salt
• 1 cup milk
• 1 egg yolk
• 1 teaspoon vanilla
• grated nutmeg

directions

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

Reviews

[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!

 

[L DJ3309]

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.

 

[Deantini]

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.

 

[waynejohn1234]

I have always loved rhubarb and custard. This is no exception. Did cut back on the sugar in the rhubarb. My mother made similar when we lived in Britain and, because of shortage of time, often served it with Bird's custard. Thanks for reminding me of an excellent simple dessert.