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Rhubarb and Custard..with a difference

Here's a great pud which I put on the restaurant menulast night.

Using double sized espresso coffee cup; spoon in reduced rhubarb (cooked with caster suger and a touch of ginger) add the custard recipe from Ashburtons Patisserie course (used in the raspberry tartlets), and leave to set for about 3 hours. To finish spinkle with caster suger or icing sugar and burn off with a blow torch as you do a brulee. Serve as a mini cup and saucer with a small spoon and a tuille biscuit for dunking.

I called it a Rhubarb and Custard Pot

I made 10 - sold 10 and still have 2kg of rhubarb in the fridge

I'm liking rhubarb - and so are my customers!!

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Comment by Vanessa Chadwick on September 4, 2010 at 5:10pm: Just a little twist on the above: using a cocktail glass warm up the rhubarb puree and pop in the bottom; top with vanilla custard to 2/3 full and finish off with crumble mix. I make mine half fat to flour adding a good handful of golden caster sugar, some oats and mixed nuts. Lay crumble mix over a silicone mat on baking sheet and brown off for about 20 mins. Turn mix around to get it nice and crispy and then store in a tub when cool. Take a handful and spinkle over the custard and finish off with some icing sugar and some rhubard crips. Proper job as we say down here....x

Comment by Dom O on August 21, 2010 at 5:41pm: sounds yummy - can you post a photo of one?

Comment by Anicca O'Nions on August 21, 2010 at 10:29am: sounds delicious Vanessa!

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