Rhubarbpuddingwithcustardsauce Recipes

BAKED RHUBARB CUSTARD

Steps:

• Prepare rhubarb: Clean and chop into small pieces, about 3 cm/ 1.2 inch. Place in a pot and add the water and 100 g/ 3.5 oz/ 1/2 cup sugar. Cover, bring to a boil, and simmer on low heat for about 5 minutes. Strain through a sieve, but don't push through the strainer.
• Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
• Make the custard: Beat the eggs, egg yolks, sugar, and vanilla extract with a fork. Bring the milk to a boil, but don't let it boil (Note). Slowly add the milk to the egg mixture while beating with the fork. Add the rhubarb and stir gently. Pour everything into a baking dish.
• Waterbath: Place the baking dish with the custard into a larger baking tray and pour boiling water (from a kettle) into the larger tray to come halfway up the baking dish containing the custard.
• Bake for 45 minutes to 1 hour. It is done when the top of the custard is quivering to the touch, but it is not liquid. Take the custard out of the water and let it stand for a while before serving; it will continue setting while it stands.

SELF SAUCING RHUBARB & CUSTARD PUDDING

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.

RHUBARB AND CUSTARD PUDDING RECIPE

Steps:

• Cut the rhubarb into inch-long chunks and place in a pan with the water and sugar. You can add a tiny drop of pink food colouring if your rhubarb isn't very pink but it's totally optional.
• Cook over a low-medium heat for approximately 15 minutes, stirring occasionally and gently until the rhubarb is broken down (you can add extra water if it looks too dry during cooking). Stir in the food colour, if using.
• Transfer to a bowl to cool.
• Measure your sugar, eggs, cornflour and vanilla into a large bowl.
• Stir with your silicone spatula, pressing any lumps out against the side of the bowl until you hav a smooth paste.
• Heat the milk over a medium heat in a large pan until just beginning to simmer.
• Pour the milk over the egg mixture, stirring with your silicone spatula to ensure it's all incorporated.
• Wipe the pan to remove any milk solids on the bottom (they are likely to burn otherwise) and return the custard to the pan.
• Stir gently over the heat, keeping the bottom of the pan moving to avoid it catching until it thickens to a pouring custard consistency (it will thicken further as it cools). Taste to make sure the cornflour has cooked out.
• Take off the heat, transfer back to your bowl, close cover (this means placing the film against the surface of the custard to prevent a skin from forming) and set aside to cool a little.
• Crush the biscuits roughly and use them to line the bottom of each serving bowl.
• Top with the rhubarb, then spoon on the custard.
• Place in the fridge for at least an hour to firm up. If you want them fully set, you should chill them overnight.

RHUBARB PUDDING WITH CUSTARD SAUCE

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.

RHUBARB PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
• Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
• Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

RHUBARB CUSTARDS

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.