Rhubarb Sauce On Custard Recipe

Name: Rhubarb Sauce On Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard; 1 1/2 cups heavy cream; 3 egg yolks; 1 tablespoon agar-agar flakes; 1 teaspoon vanilla; 9 drops stevia; Rhubarb; 1 cup rhubarb, diced; 1/4 cup water; 1 tablespoon honey; 2 teaspoons lemon juice

Servings: persons

Custard
1 1/2 cups heavy cream
3 egg yolks
1 tablespoon agar-agar flakes
1 teaspoon vanilla
9 drops stevia
Rhubarb
1 cup rhubarb, diced
1/4 cup water
1 tablespoon honey
2 teaspoons lemon juice

1
Cut rhubarb in to one inch pieces and place with water in a pot. Bring to a boil and then lower heat to a simmer. Allow to stew, uncovered, until the rhubarb cooks down. You want it the consistency of chunky apple sauce.
2
Add the honey and lemon juice and remove from heat. Stir well.
3
Place the cream and agar flakes in a thick bottomed pot. Heat the cream over low heat until it just starts to bubble.
4
Remove from heat.
5
Put three egg yolks in a small bowl or cup. Add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. You do not want them to bake, just to be closer to the temperature of the cream.
6
Add the yolks into the pot of cream and stir well. Put back on low heat and bring back to a near boil.
7
Place the vanilla and stevia in a glass bowl and put a sieve over it. Pour the custard through the sieve, into the bowl. A lot of the agar flakes and any cooked egg will remain in the sieve to be discarded.
8
Pour custard into six small bowls. Set aside until the rhubarb is finished.
9
Spoon the rhubarb over the custard and serve.

431

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Custard, 1 1/2 cups heavy cream, 3 egg yolks, 1 tablespoon agar-agar flakes, and more.

Yes, Rhubarb Sauce On Custard 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 Sauce On Custard

How did you like this recipe?

Frequently Asked Questions