Ingredients:
2 lbs rhubarb, washed and cut into 1-inch pieces
1/4 cup sugar
1 teaspoon ground ginger
1 cup whipping cream
3 egg yolks
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon vanilla
Directions:
Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender.
DRAIN.
Heat whipping cream.
Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth.
Whisk warm whipping cream into egg yolk mixture slowly.
Return to saucepan.
Heat until thickened over medium heat about 5 minutes.
Pour into bowl and cool.
To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
Serves 4 to 6.
Ruth Fremes What’s Cooking.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.