Rhubarb and creamy custard for grown-ups recipe

By Tom Norrington-Davies

  1. Serves 4
  2. Ready in 35 minutes
  3. Rating

There was never anything wrong with this combination, other than the overcooked rhubarb and industrial custard. If you have never considered making your own custard, try this extra-creamy version. And as much as this will make you feel nine-and-a-half again, you might also notice how downright pretty it all looks, which is never a bad thing.

tried and tested
Rhubarb and creamy custard for grown-ups


  1. Juice of 2 oranges
  2. 2 tbsp golden caster sugar
  3. 1kg rhubarb, trimmed, split down the middle and cut into lengths

For the extra creamy custard

  1. 568ml carton double cream
  2. 1/4 vanilla pod, seeds scraped and set aside
  3. 6 medium egg yolks
  4. 3 tbsp golden caster sugar


  1. 1. Put the orange juice into a pan and add the sugar and rhubarb. Stir it all together just once and bring to a simmer. Once simmering, cover and remove from the heat. Set aside, still covered, for at least 10 minutes, after which time the rhubarb will be tender and ready to eat, hot or cold.
  2. 2. Make the custard. Heat the cream with the vanilla pod and allow it to simmer for a good 5 minutes. Meanwhile, beat the egg yolks, sugar and vanilla seeds until pale and thick. Pour the hot cream into the egg mixture, strain and discard the pod, and whisk together.
  3. 3. Now return the strained custard to a clean pan and put over a low heat. You can do this over a bain-marie or, if the bottom of the pan is nice and thick, over a very gentle heat. Stir the custard constantly with a wooden spoon, keeping the heat gentle and the custard moving or it will curdle and look like scrambled egg. The custard should be ready after about 8 minutes, when it will coat the back of a wooden spoon.
  4. When it’s ready, remove it from the heat and serve immediately with the rhubarb.

Nutritional info

Per serving: 896kcals, 84.8g fat (49.8g saturated), 9g protein, 26.3g carbs, 26.3g sugar, 0.1g salt


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