RHUBARB FOOL WITH CUSTARD RECIPE

by

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:

  1. 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.
  2. In a separate saucepan, heat the cream and vanilla extract until it just starts to simmer.
  3. In a bowl, whisk the egg yolks and 50g sugar until pale and creamy.
  4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
  5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
  6. 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?

  1. The contrast of the tangy rhubarb with the creamy custard is simply irresistible.
  2. It’s a versatile dessert that can be enjoyed warm or cold, depending on your preference.
  3. The bright pink color of the rhubarb makes for a visually stunning presentation.
  4. This recipe is quick and easy to make, perfect for weeknight indulgence.
  5. The combination of flavors is unique and unexpected, making it a creative dessert option.

What To Avoid While Making this Recipe?

  1. Avoid overcooking the rhubarb, as it can turn mushy and lose its vibrant color.
  2. Be careful when tempering the egg yolks with the hot cream to prevent scrambling.
  3. Make sure to chill the dessert for at least 1 hour before serving to allow the flavors to meld together.
  4. Avoid using rhubarb leaves in the recipe, as they are toxic and should be discarded.
  5. Take care not to curdle the custard while cooking it; a low heat and constant stirring are key.

Leave a Comment