Rhubarb Custard Dessert
This was inspired by my desire for rhubarb.
While visiting my cousin in Michigan I saw her rhubarb patch and asked for a root to grow at home; that was 6 days ago- she dug up a piece and I carefully wrapped it in wet paper and added a bit of water with it in a plastic bag- hoping it would not leak in my suitcase on the way home. Or be confiscated at the airport.
When I got home I planted it in fresh soil and watered it a lot. Yesterday I saw it has sprouted.
- 2 to 3 c
- fresh rhubarb, cut in small pieces
- 2/3 c
- 1/2 c
- granulated sugar.divided, plus 3 tablespoons more
- 1/2 c
- 1/4 tsp
- 3/4 c
- milk or cream
- 3 large
- 3 Tbsp
- melted butter
- 2 tsp
- vanilla extract
Put rhubarb and water and 2/3 cup sugar in a saucepan; cook for about 10 minutes only, so it is still al-dente. Drain liquid into a measuring cup and reserve liquid.(there shouldn't be very much)
Note:This side photo is of raspberry custard in pie plate- I made both these using fresh berries not cooked.(this photo from hoteatsandcoolreads.)
Other fresh fruit may be used and it does not need to be cooked first. such as raspberry, strawberry, only if the fruit is tart and of a hard nature.