Rhubarb Pudding With Custard Sauce
Spring--the rhubarb is starting! From smart cooking by anne lindsay.
Steps
Cut fresh rhubarb into 3 / 4 inch pieces.
In saucepan , combine rhubarb , sugar , orange rind and water.
Bring to a boil , reduce heat and simmer , uncovered , until rhubarb is tender , about 10 minutes for fresh , 3 minutes for frozen.
Taste and add more sugar if necessary.
Mix cornstarch with 1 / 4 cup cold water , stir into rhubarb.
Cook stirring , over medium heat until mixture thickens and becomes clear.
Boil gently for about 3 minutes.
Remove from heat and stir in vanilla.
Transfer to serving bowl.
Let cool , cover and refrigerate.
Custard sauce: in a heavy non aluminum saucepan or top of double boiler , combine sugar , cornstarch and salt.
Stir in milk.
Stir over medium heat , bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
Whisk egg yolk , whisk about 1 / 2 cup of hot mixture into yolk.
Whisk yolk mixture back into hot milk mixture.
Cook , stirring , over low heat for about 2 minutes or until sauce is thickened.
Remove from heat .
Ingredients
fresh rhubarb, sugar, orange rind, water, cornstarch, cold water, vanilla, salt, milk, egg yolk, nutmeg