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 Pub date
2008-01-07

Rhubarb crumble with custard sauce recipes

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Rhubarb crumble with custard sauce

3 1/2 lbs. fresh rhubarb, washed,
      trimmed and cut into 1 inch pieces
1 1/4 cup sugar
1     cup unsalted butter, chilled,
      cut into pieces
2 1/2 cups flour

Sauce....

2    cups heavy cream
6    egg yolks
1/2  cup sugar
1    tsp. vanilla

     Butter a 3 quart baking pan or dish.  Put
the rhubarb in a saucepan with 3/4 cup sugar.
Cover and cook for 10 minutes, until rhubarb
is tender.  Put the cooked rhubarb in the
prepared pan.  Sift flour and rub in butter
with your fingers or pastry blended.  Add
remaining 1/2 cup sugar and sprinkle mixture
over fruit.  Bake for 30 minutes at 400 or until
top is nicely brown.  While rhubard is baking,
make custard sauce.  Warm cream in a
saucepan.  Whisk egg yolks and sugar together
until light and thick.  Pour the warm cream
over the egg-sugar mixture, combine and
return to saucepan.  Cook over low heat,
stirring constantly until slightly thickened.
Remove from heat and let cool slightly
before adding vanilla.  Strain if desired.  Serve
the warm crumble with the sauce.  Serves 8.



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