Rhubarb and Custard Dessert Glasses
Such a 1970s retro recipe, but now a modern twist of the famous kiwi combo of rhubarb and custard. Layer it up in the glasses and wow your crowd. A perfect New Zealand dessert.
Ingredients
- 1 kg rhubarb washed and cut into 1cm pieces
- 1 cup water
- 150 g caster sugar
- ¼ cup milk
- 375 ml cream
- 1 vanilla pod seeds scraped (or 1 teaspoon vanilla)
- 4 Woodland egg yolks
- 1 Tbsp caster sugar
- ½ cup Harraways rolled oats
Instructions
- Place the rhubarb in a saucepan of simmering water until all of the juice has been released, the rhubarb breaks down and softens. About 20 minutes. Add the sugar and simmer uncovered until about a tablespoon of liquid is left. Take off the heat and allow to cool - the rhubarb should look a little bit like very wet stewed fruit. Set aside.
Custard:
- Place the milk, cream and vanilla into a saucepan and bring to a simmer. Meanwhile in a separate bowl, thoroughly whisk the yolks and sugar until thick, pale and creamy. Remove the hot cream mixture from the heat and slowly pour into the yolks while whisking. Use a ladle to skim off any bubbles that rise to the surface. Set aside to cool slightly.
Serving:
- Grab 4 stemless wine glasses or jars. Layer the stewed rhubarb, then a generous spoonful of the custard. Add another layer of rhubarb, and again the custard, layering until you've filled all 4 glasses. Top each layered glass with toasted rolled oats, or even better your favourite muesli.
Notes
Trudi's tip: Serve with shortbread and a sticky wine or special coffee.
Tried this recipe?Let us know how it was!
