Rhubarb Pudding With Custard Sauce Recipe

Name: Rhubarb Pudding With Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Custard Sauce; 2 tablespoons sugar; 2 teaspoons cornstarch; 1 pinch salt; 1 cup milk; 1 egg yolk; 1 teaspoon vanilla; grated nutmeg

Servings: persons

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
Custard Sauce
2 tablespoons sugar
2 teaspoons cornstarch
1 pinch salt
1 cup milk
1 egg yolk
1 teaspoon vanilla
grated nutmeg

1
Cut fresh rhubarb into 3/4 inch pieces.
2
In saucepan, combine rhubarb, sugar, orange rind and water.
3
Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
4
Taste and add more sugar if necessary.
5
Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
6
Cook stirring, over medium heat until mixture thickens and becomes clear.
7
Boil gently for about 3 minutes.
8
Remove from heat and stir in vanilla.
9
Transfer to serving bowl.
10
Let cool, cover and refrigerate.
11
Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
12
Stir in milk.
13
Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
14
Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
15
Whisk yolk mixture back into hot milk mixture.
16
Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
17
Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
18
Cover and refrigerate until needed.
19
To serve, pour sauce over individual servings of rhubarb.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs fresh rhubarb or 2 lbs frozen rhubarb, 1 1/4 cups sugar, 1 teaspoon grated orange rind, 2 cups water, and more.

Yes, Rhubarb Pudding With Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Pudding With Custard Sauce

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