Rhubarbpuddingwithcustardsauce Recipes

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.

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 CUSTARD CRUMBLE

Steps:

• Preheat oven 190°C / 375°F / Gas Mark 5.
• Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk.
• Bring the rest of the milk to the boil.
• Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
• Reserve to one side.
• Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
• Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
• Sprinkle the crumble mixture over the rhubarb and custard.
• Bake in the oven for 25 minutes or until golden.