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Let's be clear about this: I feel I already have the ultimate Rhubarb and Custard recipe, which I have shared repeatedly. But this recipe from Stasty.com has two things that enticed me.
1) It serves two people. Not a bad thing to see when you live in a two-person household.
2) The trifle was topped with crumbled ginger biscuits.
I found this recipe while on a hunt for something even more weird-- either the Rubik's Cube Battenburg Cake or some other freakish thing going around tumblr. But I'm a sucker for the rhubarb-custard combination, so I went with this.
It's easy. Really easy. The portions are tiny-- I used two stalks of rhubarb. The 200mL of heavy cream doesn't amount to much. It only needs two eggs. I assembled it in stages prior to making the main event for dinner tonight (fiddlehead ferns with garlic and red pepper flakes). The rhubarb took a couple of minutes to wash and chop and ten minutes to cook. The cream reached near to boiling in no time at all and it only took a few minutes of stirring to finish off the custard. The whipped cream topping would've taken seconds except 50mL of cream is such a tiny amount I whipped it by hand. And then I assembled the "trifle" (which contains no ladyfingers or biscuit-type things, so it's really more of a fool than a trifle) in two glasses and popped it in fridge. Done.
[Seriously, though, the very simplicity of this hinges on knowing how to both poach rhubarb and make a cooked custard. To hell with that "coats the back of a spoon" business-- at a certain point, you're flying by intuition, especially when the portions are this tiny.]
So, how was it? Well, it contained rhubarb and custard, so I'm biased, but it was really quite good and well-composed. It didn't reach the mind-blowing lusciousness of my usual custard recipe (which is super-rich, super-sweet, and needs something like rhubarb or blackcurrants to balance it out) but I'm pretty sure this was more health-conscious and economical and hey, it came with built-in portion control.
So, yeah. Four stars out of five, would make again, etc. Suitable for entertaining. And so on. The Most Excellent Spouse agreed my normal custard recipe is tastier but noted that hey, this is a rhubarb and custard dessert. We're sold on it from that angle alone.
PS: I expect poisoned rhubarb pies as a plot device in someone's FE13 'fic. Get at it.
1) It serves two people. Not a bad thing to see when you live in a two-person household.
2) The trifle was topped with crumbled ginger biscuits.
I found this recipe while on a hunt for something even more weird-- either the Rubik's Cube Battenburg Cake or some other freakish thing going around tumblr. But I'm a sucker for the rhubarb-custard combination, so I went with this.
It's easy. Really easy. The portions are tiny-- I used two stalks of rhubarb. The 200mL of heavy cream doesn't amount to much. It only needs two eggs. I assembled it in stages prior to making the main event for dinner tonight (fiddlehead ferns with garlic and red pepper flakes). The rhubarb took a couple of minutes to wash and chop and ten minutes to cook. The cream reached near to boiling in no time at all and it only took a few minutes of stirring to finish off the custard. The whipped cream topping would've taken seconds except 50mL of cream is such a tiny amount I whipped it by hand. And then I assembled the "trifle" (which contains no ladyfingers or biscuit-type things, so it's really more of a fool than a trifle) in two glasses and popped it in fridge. Done.
[Seriously, though, the very simplicity of this hinges on knowing how to both poach rhubarb and make a cooked custard. To hell with that "coats the back of a spoon" business-- at a certain point, you're flying by intuition, especially when the portions are this tiny.]
So, how was it? Well, it contained rhubarb and custard, so I'm biased, but it was really quite good and well-composed. It didn't reach the mind-blowing lusciousness of my usual custard recipe (which is super-rich, super-sweet, and needs something like rhubarb or blackcurrants to balance it out) but I'm pretty sure this was more health-conscious and economical and hey, it came with built-in portion control.
So, yeah. Four stars out of five, would make again, etc. Suitable for entertaining. And so on. The Most Excellent Spouse agreed my normal custard recipe is tastier but noted that hey, this is a rhubarb and custard dessert. We're sold on it from that angle alone.
PS: I expect poisoned rhubarb pies as a plot device in someone's FE13 'fic. Get at it.
