Rhubarb and Custard Pots with Lavender Biscuits
Over a year ago
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Ingredients
- 1 Zest and juice orange
- 1.5 tbsp. Sugar
- 400g Rhubarb. trimmed and cut into 1 inch pieces
- 140g Carnation Condensed Milk Light
- 300 ml Water
- 4 rounded tsp. Custard powder
- 6 tbsp. ½ fat crème fraîche
Accompaniment
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Description
This is a modern take on a classic favourite – look out for forced rhubarb in March!
Method
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1
1. Place the rhubarb in a pan with the orange zest and juice and sugar. Cook for about 5 minutes until tender. Transfer the pieces of rhubarb to a plate with a slotted spoon. Heat the remaining juice for a further 5 minutes or until the juice has reduced by about half. Cool then chill for at least 30 minutes.
2. Meanwhile make the custard, place the condensed milk and water into a pan and whisk together over a moderate heat. Mix the custard powder with a little cold water to make a paste then add into the pan and whisk until smooth. Turn up the heat and cook the custard until thickened. Leave to cool then cover with parchment paper (this will prevent a skin forming on the custard) and chill for at least 30 minutes.
3. When ready to serve, mix the crème fraîche into the custard and beat until smooth. Place the cooled rhubarb into dishes and top with the creamy custard, serve with a lavender biscuit.
Chef's Tips
Forced rhubarb is available usually from late December to late March – it is produced using specially cultivated and treated plants which are then grown in almost darkness – in fact usually by candlelight. The resulting fruit is tender and bright pink in colour – look out for it in supermarkets during these months.
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