Thursday, 6 March 2014

RHUBARB AND CUSTARD POTS

You’ve heard me bang on about how much I love ginger, but now it’s time for my second favourite thing; rhubarb. I’m a Yorkshire lad and round here we get the good stuff, so when I went to my local farm shop and saw the brightest, thickest sticks for sale, I swooped them up straight away. These little dessert glasses can be served warm or chilled and contain all the best things rhubarb goes best with; custard and a tiny bit of crumble topping.

While I was at the farm shop I found myself on sale in a book called ‘All the Best from Yorkshire’ made by The Sweetest Thoughts charity. If you see it in shops anywhere, buy it, it’s for a good cause and contains my Yorkshire Sly Cakes recipe.

3 sticks of rhubarb (I always choose the pinkest)
3 tbsp sugar

For the Crumble Topping
2 tbsp flour
1 tbsp unrefined sugar
Knob of butter

For the Custard
280ml milk
2 tbsp single cream
Tiny splash of vanilla extract
2 egg yolks
1 tbsp sugar
1 tsp corn flour

Makes- I made 3 medium sized glasses, but could easily make 4 small ones

Preheat oven to fan180/200c/6.
Wash and then chop the ends off of the sticks of rhubarb and discard. Roughly chop each stick into 1-2cm chunks and arrange on a baking tray. Sprinkle with the sugar and bake for about 20-25 minutes, tossing occasionally, until the chunks are just still holding their shape, but give when pressed.

Rub together the flour, sugar and butter until you get a bread crumb consistency. Scatter onto a small baking tray and bake, whilst the rhubarb is in the oven, for 10 minutes, flipping the crumbs over half way through, until golden brown.

Before you make the custard, have a jug waiting, immersed in some cold water, ready to pour the custard into to stop the eggs cooking and thus scrambling. Gently heat the milk, cream and vanilla in a small sauce pan. Whisk together the egg yolks, sugar and corn flour in a bowl and when the milk and cream is just simmering, take off the heat and slowly pour on top of the egg yolks, whisking continuously whilst doing so. Return this thin mixture back into the pan and heat gently on a small flame, stirring with a wooden spoon until thickened. Pour into the cooled jug, and leave to cool further before assembling.

I served the rhubarb and custard chilled, but if you want them hot just assemble at this stage and eat straight away. If not though, allow for everything to cool before assembling. For each glass, take a couple of spoons of rhubarb to fill the bottom, pour over some custard, and then top with some more rhubarb and a handful of the crumble to finish. You can assemble anyway you like really, it will be delicious in any style of presentation. Chill for at least an hour before serving. 


1 comment:

  1. I love rhubarb and custard, and this recipe looks delicious. Must try and pick up some rhubarb from the farmers' market this weekend, and give it a go. Thanks for posting it!

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