Rhubarb and Custard Pots

From Market Vegetarian, Ross Dobson, Ryland Peters & Small, 2008.

With four egg yolks waiting to be used, this seemed to be an ideal dessert to make.

About 500g of rhubarb was cut into 3cm lengths and added to a saucepan with a tablespoon water, 3 tablespoons caster sugar, a teaspoon orange zest and the juice of half an orange. This was brought to the boil and then simmered until the rhubarb had begun to disintegrate but was taken off the heat while it still had some substance to it. It was spooned into four bowls and left to cool while the custard was made.

The recipe called for 250ml single cream and 250ml double cream. Creams here don’t seem to be labelled single or double so I used pouring cream and thickened cream to make up the 500ml. This went into a saucepan on a low heat and while it came to the boil a vanilla pod was added to it. When it eventually reached boiling point the vanilla was removed and the seeds scraped from it to be added to the cream.

Four egg yolks were beaten with 2 tablespoons caster sugar for about a minute. The hot cream was now poured in slowly while the yolks continued to be beaten. When all the cream was added it went into a fresh saucepan and was heated over a low heat for a few minutes to thicken a little. It was now poured over the rhubarb and, when cool, placed in the refrigerator for at least three hours.

The tang of the rhubarb against the creamy custard was an absolute delight. I must make it again.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔