RECIPE: Rhubarb sponge pudding & vanilla and rhubarb custard

Rhubarb sponge pudding
(serves 8)

• 0.75 kg Rhubarb diced
• 50ml Devon rose wine
• 1.5 tbspn caster sugar

1. Place the rhubarb in a saucepan, cover with the rose wine and cook gently for approx 5 minutes until the fruit starts to soften and the wine starts to evaporate.
2. Taste the rhubarb and add more sugar if necessary. Divide the fruit in half and allow to cool, one half of the rhubarb is for the custard.

Sponge mix
(makes 8)

• 175g caster sugar
• 175g unsalted butter
• Zest and juice of 1 lemon
• Seeds of 1 vanilla pod
• 4 x eggs
• 175g self-raising flour

1. Cream the butter and sugar until pale and creamy. Add the lemon zest and juice, vanilla seeds, eggs and flour. Beat the mixture to a soft dropping consistency.
2. Divide one half of the cooked rhubarb into the bottom of the pudding basins.
3. Spoon the sponge mixture on top of the fruit and smooth over, do not over fill the pudding dish as the sponge may spill over as it rises.
4. Cover with a pleated square of foil.
5. Put in a hot steamer for 35-40 minutes until risen and light.

Rhubarb crisps

• 1 x sticks rhubarb
• Icing sugar

1. Using a peeler, peel the length of the rhubarb into thin strips and place them on a baking tray lined with a silicone mat.
2. Dust the rhubarb well with sieved icing sugar.
3. Place into a warm oven at 120ºc for approx 1 hour or until the rhubarb has dried out.
4. Place on a wire rack and sprinkle again with icing sugar before serving.

Fresh vanilla and rhubarb custard
(serves 8)

• 175ml double cream
• 175ml milk
• 6 medium egg yolks
• 50g caster sugar
• Seeds of half a vanilla pod
• Cooked rhubarb

1. Whisk the egg yolks and sugar together until pale in colour.
2. In a heavy based saucepan warm the cream, milk and vanilla seeds.
3. Pour the cream and milk on to the egg yolks and mix well.
4. Return to a clean pan and cook slowly stirring all the time, being careful not to allow it to boil.
5. When it has thickened, strain through a sieve.
6. Liquidise or blend the remaining cooked rhubarb to a smooth puree and gently stir into the custard.

Note: for a better balance to the dessert try serving the custard cold with the hot steamed pudding