Rhubarb and cus­tard

Landscape (UK) - - In The Kitchen -

Makes 6

500g rhubarb, trimmed and chopped 200g caster su­gar juice of 1 or­ange 60ml cold wa­ter 4 sheets of gela­tine 4 egg yolks 2 tbsp corn­flour 400ml whole milk 400ml dou­ble cream 1 vanilla pod, split length­ways Place all but six pieces of rhubarb in a large saucepan and cover with 100g of the caster su­gar and the or­ange juice. Pour in the cold wa­ter and stir, then gen­tly bring to a sim­mer. Sim­mer for 8 mins, then al­low to cool slightly to just above room tem­per­a­ture. Place the gela­tine sheets in a bowl of cold wa­ter and let stand for 5 mins. Drain and squeeze the sheets of any ex­cess wa­ter, then add to the rhubarb and stir thor­oughly. Di­vide the rhubarb mix­ture be­tween six serv­ing glasses and leave to chill for 3 hrs.

For the cus­tard:

Whisk the egg yolks, re­main­ing su­gar and the corn­flour thor­oughly in a bowl. In a non-stick pan, com­bine the milk, cream and vanilla pod and bring to a sim­mer for 3 mins. Re­move the vanilla pod with a slot­ted spoon and dis­card. Off the heat, whisk the milk mix­ture into the egg mix­ture, then place the saucepan back on the heat. Sim­mer on a medium heat, stir­ring con­stantly for 6-7 mins un­til thick­ened. Pour into a bowl and al­low to cool to room tem­per­a­ture. Di­vide the cus­tard be­tween the rhubarb jel­lies and level out with the back of a spoon. Top with the re­served rhubarb sticks and serve, or keep chilled un­til needed.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.