Toasted Rhubarb Pudding (Hambleton Hall)

1. 1

   Cut the rhubarb into 1/2-inch slices; cover with cold water and poach until tender.

2. 2

   Strain rhubarb and conserve the cooking liquid.

3. 3

   Soak the gelatin in 3 tablespoons cold water.

4. 4

   Add 2 cups of rhubarb juice to the heavy cream and bring to boil.

5. 5

   Remove from heat and set aside.

6. 6

   Whisk the egg yolks with 1/4 cup of sugar and the flour.

7. 7

   Stir the hot cream-rhubarb mixture slowly into the yolk mixture and bring to a boil, stirring with wooden spoon.

8. 8

   Cook until mixture thickens to the consistency of custard.

9. 9

   Stir in dissolved gelatin; cool.

10. 10

    Combine remaining sugar with 6 tablespoons water and boil until it reaches 235 degrees.

11. 11

    Beat the whites until soft peaks form; slowly beat in hot syrup.

12. 12

    After all syrup is beaten in continue beating for about 1 minute, to cool mixture.

13. 13

    Fold whites into rhubarb-cream.

14. 14

    Spoon half of the rhubarb-cream mixture into an 8- or 9-inch spring form; add rhubarb chunks; top with remaining rhubarb-cream mixture and smooth.

15. 15

    Refrigerate for a few hours.

16. 16

    Just before serving remove ring and place spring form in freezer for 10 to 15 minutes.

17. 17

    Sprinkle the top of the pudding generously and evenly with sugar.

18. 18

    Run under very hot broiler until sugar caramelizes, less than 2 minutes.

19. 19

    sugar.

20. 20

    Watch carefully or it will burn (the edges may melt slightly).

21. 21

    Serve pudding with pureed rhubarb.

* Per serving · 4 servings · Values may vary.