Rhubarb Sauce on Custard
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
-
Custard
- 1 1⁄2 cups heavy cream
- 3 egg yolks
- 1 tablespoon agar-agar flakes
- 1 teaspoon vanilla
- 9 drops stevia
-
Rhubarb
- 1 cup rhubarb, diced
- 1⁄4 cup water
- 1 tablespoon honey
- 2 teaspoons lemon juice
directions
- Cut rhubarb in to one inch pieces and place with water in a pot. Bring to a boil and then lower heat to a simmer. Allow to stew, uncovered, until the rhubarb cooks down. You want it the consistency of chunky apple sauce.
- Add the honey and lemon juice and remove from heat. Stir well.
- Place the cream and agar flakes in a thick bottomed pot. Heat the cream over low heat until it just starts to bubble.
- Remove from heat.
- Put three egg yolks in a small bowl or cup. Add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. You do not want them to bake, just to be closer to the temperature of the cream.
- Add the yolks into the pot of cream and stir well. Put back on low heat and bring back to a near boil.
- Place the vanilla and stevia in a glass bowl and put a sieve over it. Pour the custard through the sieve, into the bowl. A lot of the agar flakes and any cooked egg will remain in the sieve to be discarded.
- Pour custard into six small bowls. Set aside until the rhubarb is finished.
- Spoon the rhubarb over the custard and serve.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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