Rhubarb Sauce On Custard Recipes

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RHUBARB PUDDING WITH CUSTARD SAUCE



Rhubarb Pudding With Custard Sauce image

Make and share this Rhubarb Pudding With Custard Sauce recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

SELF SAUCING RHUBARB & CUSTARD PUDDING



Self Saucing Rhubarb & Custard Pudding image

A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!

Provided by Sarah James

Categories     Pudding/Dessert

Time 55m

Number Of Ingredients 13

750 g rhubarb trimmed and cut into 1 cm slices
2 tbs caster sugar
250 g plain flour
3 tsp baking powder
110 g caster sugar
75 g salted butter
150 ml milk
1 tsp vanilla extract
3 eggs beaten
3 tbs custard powder
150 g caster sugar
300 ml milk
25 g butter

Steps:

  • Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
  • Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
  • Melt the butter for the batter mix and leave to one side.
  • Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
  • Bring your milk and butter for the custard sauce to boiling point and leave to one side.

Nutrition Facts : Calories 343 kcal, Carbohydrate 71 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 316 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving

RHUBARB CUSTARDS



Rhubarb Custards image

This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 6

Number Of Ingredients 8

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

Steps:

  • Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
  • Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

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