Ingredients
For the Stewed Rhubarb:
- 500g Rhubarb (trimmed and cut into 1-inch pieces)
- 1/2 cup Caster sugar
- 1/4 cup Water
For the Custard:
- 2 cups Milk
- 2 tbsp Custard powder
- 2 tbsp Caster sugar
Instructions
1. Prepare the Rhubarb
- Place the chopped rhubarb, 1/2 cup sugar, and water into a medium saucepan.
- Stir gently over low heat until the sugar has dissolved.
- Cover and simmer gently for 8–10 minutes, or until the rhubarb is tender but still holds its shape.
- Remove from heat and set aside to cool slightly.
2. Make the Custard
- In a small bowl, mix the custard powder and 2 tbsp sugar with a little bit of the cold milk (about 1/4 cup) to create a smooth, lump-free paste.
- Pour the remaining milk into a separate saucepan and bring it almost to a boil over medium heat.
- Slowly whisk the hot milk into the custard paste, then pour the whole mixture back into the saucepan.
- Cook over low heat, stirring constantly with a whisk, until the custard thickens and becomes smooth and creamy.
Serving
- Spoon the warm stewed rhubarb into serving bowls.
- Pour the fresh custard over the top (or on the side, as shown in your image).
- This can be served warm for a cozy dessert or chilled for a refreshing treat.
Tip: If you prefer a more “gourmet” touch, you can add a drop of vanilla extract to the custard or a small piece of orange peel to the rhubarb while it simmers!
