Simpler Living Blog

BAKING, HEALTHY LIVING, RECIPES

Eating Fresh: How to Make Homemade Rhubarb Custard

Lehman's
0 Comments

Editor's Note: Cooking and baking with fresh food doesn't have to be complicated. Author Kathy Harrison will show you how to use rhubarb from your backyard to create a simple, mouthwatering dessert. Enjoy! After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two. [caption id="attachment_31262" align="alignleft" width="1200"] Rhubarb in the ground

Here is my fresh rhubarb still in the ground.[/caption] As the chickens are laying well and my raw milk CSA had wonderful rich cream, I went looking for a recipe for rhubarb custard. I didn’t find one, but I didn’t let that stop me. Custard is, after all, just custard. You can do anything to it. I began by sautéing about 2 cups of rhubarb dusted with 1/3 cup of sugar in a bit of butter. I did this over very low heat. The idea is to soften the rhubarb and get it to release a bit of juice. While this was going on, I got to work on the custard. We all have a favorite baked custard recipe. This is mine.

1/2 cup heavy cream
3 large eggs or two eggs and an extra yolk
3/4 cup sugar
1 cup of rich milk
1/3 cup flour
A pinch of coarse salt

You can mix this by hand, but I use my stand mixer to ensure there are no lumps at all. Preheat your oven to 350 degrees Fahrenheit. Layer the rhubarb in the bottom of a deep pie dish that has been wiped with some butter. Pour in the rhubarb first and then the custard mix. Bake it until fully set. I found just under 30 minutes was just right. It will continue to set up as it cools. I like to eat mine warm with some lightly whipped cream and no one will complain if you have few strawberries to sprinkle across the top. [caption id="attachment_31263" align="alignleft" width="1200"]

Freshly-made Rhubarb Custard, right from the oven...yum![/caption] This is plain eating at its finest. The food is local, inexpensive and abundant. Enjoy and Happy Spring to you! [tasty-recipe id="37796"]

Did you make this recipe?Share a photo and tag us — we can't wait to see what you've made!