Spoon into thick vanilla custard and you’ll discover tart rhubarb and sun-kissed strawberries.
Ingredients
- 300ml milk
- 3 egg yolks
- 2 teaspoons cornflour
- 1/4 teaspoon vanilla extract
- 100g (1/2 cup) caster sugar
- 500g rhubarb, trimmed, washed, cut into 3cm pieces
- 60ml (1/4 cup) water
- 500g strawberries, hulled, halved
- 300ml ctn thickened cream
- Strawberries, extra, sliced, to serve
- Flaked almonds, toasted, to serve
Method
- Step 1Bring the milk just to the boil in a saucepan over medium-high heat. Whisk the egg yolks, cornflour, vanilla and half the sugar in a large bowl. Slowly whisk in the milk. Return the mixture to the pan.
- Step 2Whisk over medium heat for 5-6 minutes or until the custard thickens. Transfer to a bowl and set aside to cool. Cover the surface with plastic wrap and place in the fridge to chill.
- Step 3Place the rhubarb, water and remaining sugar in a saucepan over medium heat. Cover and cook for 10 minutes or until rhubarb is tender. Stir in the strawberries for 3-4 minutes or until just tender. Cool completely.
- Step 4Whisk the cream in a bowl until firm peaks form. Fold half the cream into the cooled custard. Fold in the cooled rhubarb mixture. Spoon into cups. Top with the remaining cream, extra strawberry and almonds.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
696 kj
Energy
11g
Fat Total
7g
Saturated Fat
2g
Fibre
3g
Protein
58mg
Cholesterol
27.76mg
Sodium
13g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman and Sydney Pemberton
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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