Introduction:
This Rhubarb Fool with Custard recipe is a delightful and easy dessert that combines the tartness of rhubarb with the creaminess of custard. It’s a perfect way to enjoy the flavors of spring and impress your guests with minimal effort!
Preparation time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Serves: 4
Ingredients:
- 500g rhubarb, chopped
- 100g sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- 4 egg yolks
- 50g sugar
Instructions:
- In a saucepan, combine the rhubarb and 100g sugar. Cook over medium heat until the rhubarb is soft, about 10-15 minutes. Let it cool.
- In a separate saucepan, heat the cream and vanilla extract until it just starts to simmer.
- In a bowl, whisk the egg yolks and 50g sugar until pale and creamy.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Layer the stewed rhubarb and custard in serving glasses. Chill in the refrigerator for at least 1 hour before serving.
Nutrition Information:
Calories: 300 || Carbohydrates: 45g || Protein: 5g || Fat: 12g
What I Love About This Recipe?
- The contrast of the tangy rhubarb with the creamy custard is simply irresistible.
- It’s a versatile dessert that can be enjoyed warm or cold, depending on your preference.
- The bright pink color of the rhubarb makes for a visually stunning presentation.
- This recipe is quick and easy to make, perfect for weeknight indulgence.
- The combination of flavors is unique and unexpected, making it a creative dessert option.
What To Avoid While Making this Recipe?
- Avoid overcooking the rhubarb, as it can turn mushy and lose its vibrant color.
- Be careful when tempering the egg yolks with the hot cream to prevent scrambling.
- Make sure to chill the dessert for at least 1 hour before serving to allow the flavors to meld together.
- Avoid using rhubarb leaves in the recipe, as they are toxic and should be discarded.
- Take care not to curdle the custard while cooking it; a low heat and constant stirring are key.