Nothing says summer like the tart punch of rhubarb paired with the creamy sweetness of custard. This recipe brings them together in a dessert that’s both refreshing and indulgent, perfect for any occasion.
Why This Recipe Works
- The balance of tart rhubarb and sweet custard creates a perfect flavor harmony.
- Using fresh rhubarb ensures a vibrant color and optimal texture.
- The custard is made from scratch, offering a richness that store-bought versions can’t match.
- This recipe is versatile, easily adapted to pies, tarts, or standalone desserts.
- It’s a great way to use seasonal rhubarb, making it a sustainable choice.
Ingredients
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking dish (if making a baked version)
Instructions
Prepare the Rhubarb
In a medium saucepan, combine the chopped rhubarb, 1 cup of sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened, about 10 minutes. Remove from heat and set aside to cool.
Make the Custard Base
In a separate bowl, whisk together the egg yolks, 1/2 cup sugar, and cornstarch until smooth. Gradually add the milk, whisking constantly to avoid lumps. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon, about 8-10 minutes.
Combine and Chill
Once the custard has thickened, remove from heat and stir in the vanilla extract. Layer the rhubarb mixture and custard in serving dishes or a large bowl. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Tips and Tricks
For an extra smooth custard, strain the mixture through a fine-mesh sieve before adding the vanilla. If you prefer a thicker rhubarb layer, you can increase the amount of rhubarb to 3 cups. For a decorative touch, sprinkle the top with crushed cookies or fresh mint leaves before serving.
Recipe Variations
- Add a crunchy topping by sprinkling granola or chopped nuts over the custard before chilling.
- Incorporate spices like cinnamon or nutmeg into the custard for a warm flavor profile.
- For a dairy-free version, substitute coconut milk for the whole milk.
- Turn it into a pie by pouring the mixture into a pre-baked pie crust and chilling.
- Mix in other fruits like strawberries or apples for a different twist.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, frozen rhubarb can be used in place of fresh. Thaw it completely and drain any excess liquid before cooking to prevent the mixture from becoming too watery.
How long does this dessert keep?
Stored in an airtight container in the refrigerator, the dessert will keep for up to 3 days. The custard may soften over time, so it’s best enjoyed within the first day or two.
Can I make this recipe vegan?
Absolutely! Substitute the milk with a plant-based alternative like almond or soy milk, and use a vegan custard powder or cornstarch as the thickener. Replace the egg yolks with a flaxseed or chia seed mixture for binding.
Summary
This rhubarb and custard recipe is a delightful way to enjoy the classic combination of tart and sweet. Easy to make and versatile, it’s sure to become a favorite for any summer gathering.