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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 1.1 g
  • Cholesterol: 24.9 mg
  • Sodium: 25.6 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.8 g

View full nutritional breakdown of Rhubarb pudding with custard sauce (anne Linsey's Smart Cooking) calories by ingredient
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Rhubarb pudding with custard sauce (anne Linsey's Smart Cooking)

Submitted by: SLIMSHANN

Introduction

Tart Rhubard us a delicious contrast to this light sauce. The tartness will vary, depending on whether you use frozen, hothouse ofr home-grown rhubarb, so add sugar as necessary Tart Rhubard us a delicious contrast to this light sauce. The tartness will vary, depending on whether you use frozen, hothouse ofr home-grown rhubarb, so add sugar as necessary
Number of Servings: 8

Ingredients

    2 lbs Rhubarb (about 8 cups chopped)
    1.25 c sugar
    1tsp grated orange rind
    2 c water
    2 tbsp cornstarch
    .25 c cold water to mix with cornstarch
    1.5 tsp vanilla

    Custard sauce:
    2 Tbsp sugar
    2 tsp corn starch
    1 c milk
    1 egg yoke
    1 tsp vanilla
    Freshly ground nutmeg


Directions

Cut fresh rhubarb into 3/4" pieces. In saucepan combine hurgarb, sugar, ornage irnd and water. Bring to a boil; reduce heat and simmer, incovered, until rhubard is tneder, about 10 mins for fresh, 3 mins for frozen. Taste and add sugar to taste. Mix cornstarch with 1/4 c 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 9about 1 cup/serving). Let cool, cover and refrigerate.

Custard Sauce:
In heavy nonaluminum saucepan or top of double-boiler, combine sugar, cornstarch and salt. Stir in mild. Stir over menium heat; bring to a simmer and cook for 5 minutes or until sauce is thickened slightly. Whisk egg yolk: whisk about mixture back into hot milk mixture. Cook, stirring, over low bheat for about 2 minutes or until sauce is thickened. Remove from heat; stir in vanilla, and freshly grated nutmeg to taste. cover and refridgerate until needed. makes about 1 cup.

To serve:
Pour custard sauce over individual seving of rhubarb.
makes 8 servings.
183 Calories, including 2 Tbsp custard sauce.
1.4 grams of fat, including 2 Tbsp custard sauce.
fibre; good
Vit C; good
From Anne Lindsay Smart Cooking cook book.

Number of Servings: 8

Recipe submitted by SparkPeople user SLIMSHANN.






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