Rhubarb with custard cream

Rhubarb with custard cream is a refined and elegant dessert, perfect for impressing guests or adding a touch of sweetness to ordinary days. This recipe combines the pleasant acidity of rhubarb with the delicacy of a fine cream, creating a contrast of flavors and textures that will delight any palate. Whether you savor it during a weekend lunch or serve it as a special dessert, this combination is certainly an inspired choice. Let’s see how we can bring this delicious recipe to life!

Recipe Information:
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- Number of servings: 4

Nutritional benefits of rhubarb:
Rhubarb is a low-calorie vegetable, rich in fiber, vitamins K and C, and minerals such as calcium and magnesium. It contributes to healthy digestion and has antioxidant properties beneficial for the body.

Ingredients:
- 500 g rhubarb
- 75 g brown sugar
- Zest and juice of 1 large orange
- 1 packet of bourbon vanilla sugar

For the custard cream:
- 150 ml whole milk
- 250 ml heavy cream
- 50 g granulated sugar
- 6 large egg yolks
- 1 packet of bourbon vanilla sugar

Step by step: Preparing the rhubarb

1. Preparing the rhubarb: Start by washing the rhubarb stalks well, then cut them into short strips, about 2-3 cm long. Make sure to remove the outer skin, as it can be quite fibrous.

2. Flavor mixture: In a saucepan, add the chopped rhubarb, brown sugar, zest, and orange juice. These ingredients will add a special taste and a note of freshness.

3. Cooking the rhubarb: Add a little water to the saucepan, just enough to cover the bottom, and place the saucepan over high heat. When the liquid starts to boil, reduce the heat to low and simmer the rhubarb for about 10 minutes, until it becomes soft but not completely mushy.

4. Cooling the rhubarb: Once the rhubarb is cooked, remove the saucepan from the heat and let it cool completely. This step is essential to maintain the texture of the rhubarb strips.

Preparing the custard cream

5. Heating the ingredients: In a heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of granulated sugar. Place the saucepan over medium heat and bring it to a boil, being careful not to let it boil over.

6. Beating the egg yolks: In a large bowl, beat the egg yolks with the remaining sugar and vanilla sugar until you achieve a smooth and creamy mixture.

7. Combining the ingredients: When the milk and cream are about to boil, remove the saucepan from the heat and pour the warm mixture over the egg yolk mixture, whisking continuously. This process helps prevent the egg yolks from curdling.

8. Cooking the cream: Strain the mixture back into the saucepan and place it over low heat. Stir constantly with a wooden spoon until the cream thickens enough to coat the spoon. It is very important not to keep it on the heat too long to avoid curdling.

9. Cooling the cream: Once the custard cream is ready, pour it into a cold bowl and let it cool, stirring occasionally to prevent a skin from forming.

Assembling the dessert

10. Finalizing the preparation: When the rhubarb has cooled completely, add three-quarters of it to the cooled custard cream. Gently mix to combine the flavors.

11. Serving: Start portioning the dessert into serving glasses. Add a spoonful of rhubarb on top of each glass, then pour the custard cream. Top with the remaining rhubarb for an attractive presentation.

12. A final touch: You can decorate each serving with a fresh mint leaf or a dollop of whipped cream for an extra touch of elegance.

Serving suggestions and variations

- This dessert pairs perfectly with a scoop of vanilla ice cream, adding a pleasant contrast of temperatures.
- You can experiment with other flavors by adding a splash of almond extract to the custard cream or using other seasonal fruits alongside rhubarb, such as strawberries or raspberries.
- Serve it alongside a cup of tea or a cold lemonade to complete the tasting experience.

Frequently asked questions

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb, but you will need to thaw it and drain it well to avoid excess liquid.

2. How can I make the custard cream less dense?
If you prefer a less dense custard cream, you can reduce the number of egg yolks or add a larger amount of milk or cream.

3. Is this dessert suitable for vegans?
You can adapt the recipe using plant-based milk and a vegan alternative for the egg yolks, such as a mixture of cornstarch and water, to create a similar cream.

4. How long can the dessert be stored?
The dessert can be stored in the refrigerator for 2-3 days, but it is recommended to consume it fresh to enjoy the optimal texture.

This rhubarb with custard cream recipe not only brings a wonderful taste but also a family story; every time I made it, I have beautiful memories related to moments spent around the table. I invite you to try it and bring a touch of magic to your kitchen! Enjoy!