Name: Rhubarb and Custard
Yield: Serves 4—6
Cuisine: British
Ingredients: 2 teaspoons cornflour; ½ vanilla pod, split lengthways; 300 ml thick Jersey cream; 60 g caster sugar; 5 egg yolks; 120 g caster sugar; 400-500 g rhubarb, trimmed and washed

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Rhubarb and custard is a classic nursery pudding. Thick custard prepared with good quality ingredients is what really makes it.

Ingredients

For the Rhubarb

400-500 g rhubarb, trimmed and washed
120 g caster sugar

Method

Preheat the oven to 200°C/gas 6 ready to bake the rhubarb.

To make the custard, pour the cream into a small saucepan. Scrape the seeds from the vanilla pod with the point of a knife and add them to the cream with the empty pod. Slowly bring to the boil, then remove from the hea