Because he knows the way to my heart, Matt came back from Pennsylvania Amish country this weekend with three pounds of freshly-picked rhubarb for me. I wasn't about to risk making it into jam after what happened last time, and so instead I set aside a recipe for Custard with Rhubarb Sauce. The simplicity of the recipe appealed to me, and since we have a wonderful source of delicious, local eggs and milk, I figured this would give them and the rhubarb an opportunity to really shine.
And shine they did. While I can't seem to make custard without a few lumps in it, it was creamy and delicious nonetheless, and the rhubarb sauce was tangy and the perfect complement. Here's the recipe, from the excellent site A Veggie Venture (visit the recipe link for helpful hints about scalding the milk, etc; I've just included the bare-bones recipe) :
And shine they did. While I can't seem to make custard without a few lumps in it, it was creamy and delicious nonetheless, and the rhubarb sauce was tangy and the perfect complement. Here's the recipe, from the excellent site A Veggie Venture (visit the recipe link for helpful hints about scalding the milk, etc; I've just included the bare-bones recipe) :
Custard with Rhubarb SauceServes 4
CUSTARD
2 cups whole milk
3 eggs
1/3 cup sugar
1 teaspoon vanilla
In a medium pot, scald the milk on MEDIUM heat (or a bit lower), stirring often so the bottom doesn't burn...Meanwhile, in a separate bowl, whisk the eggs and sugar til smooth. A quarter cup at a time, whisk the hot liquid into the eggs, stirring all the while. Return the mixture to the pot and cook on MEDIUM (or a bit lower) until the mixture thickens, stirring the entire time. (It will take milk longer to thicken than half & half or cream. You can tell when custard is "done" when you can scrape a finger along a metal spoon coated with the mixture and the line stays clean.) Remove from the heat, stir in the vanilla. Transfer to individual ramekins or a serving bowl and chill til ready to serve.
This makes two cups. If you need more, make multiple recipes but don't double.
RHUBARB SAUCE
4 cups fresh rhubarb, trimmed and cut into half-inch pieces
Splash water
1/3 cup sugar (or more to taste)
Add the rhubarb and a splash of water to a medium pot, stir in sugar and cook on MEDIUM til rhubarb is soft but still shows the chunks. That's all it takes!!
Because I'm impatient like that, we ate it while it was all still warm, which I think only enhanced its deliciousness. Definitely something we'll make again!
And now, I have a jar of the remaining rhubarb sauce, perfect for eating on pancakes or ice cream or straight out of the jar with a spoon.
Yum! Now that's rhubarb as it was meant to be.
And now, I have a jar of the remaining rhubarb sauce, perfect for eating on pancakes or ice cream or straight out of the jar with a spoon.
Yum! Now that's rhubarb as it was meant to be.
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