Name: ‘Rhubarb and Custard’
Yield: Serves 6
Ingredients: 100 g/4 oz/⅔ cup sugar; 100 g/4 oz/½ cup cream; 2 eggs; 35 g/1½ oz/3 tbsp cornflour (cornstarch); 4 medium egg whites; 40 g/1½ oz/¼ cup glucose; 100 g/4 oz/1 cup icing (confectioners’) sugar; 3 leaves gelatine; 1 vanilla bean; 3 egg yolks; 250 ml/9 floz/1¼ cups milk; 800 g/1 lb2 oz/3¾ cups rhubarb compote (see left); 300 ml/11 floz/1⅓ cups milk; 1 stalk rhubarb; 200 ml/7 floz/scant 1 cup stock syrup; 1 kg/2 lb4 oz rhubarb; icing (confectioners’) sugar, for dusting; 40 g/1½ oz/¼ cup sugar; 65 g/2½ oz/⅓ cup sugar; 25 g/1 oz/¼ cup plain flour; 400 g/14 oz/2¼ cups sugar; 5 tbsp rhubarb coulis (see left); 40 g/1½ oz/1½ tbsp butter, melted; ½ tsp pickled ginger, chopped; 30 g/1 oz/¼ stick butter, melted; 250 ml/9 floz/1¼ cups cream; 125 ml/4 floz/½ cup rhubarb coulis (see left); 60 g/2 oz/⅓ cup sugar; 60 g/2 oz/½ cup plain flour, sifted; 6 medium egg yolks

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Rhubarb and custard is a great childhood favourite of mine, reminding me of Sunday afternoons spent with my grandmother. Its real comfort food, just like a thick warm blanket. This dessert utilises that wonderfully simple flavour combination but adds a few modem twists. There are various textures of rhubarb flavoured pudding included, as well as a custard that oozes out of the mousse when you cut into it. With some gelatine added to the custard, the rhubarb compote and ginger sponge could b