Home > Proper pudding recipes > Rhubarb and custard recipe

Rhubarb and custard recipe

Name: Rhubarb and custard recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Juice of 2 oranges; 2 tbsp golden caster sugar; 1kg rhubarb, trimmed, split down the middle and cut into lengths; For the extra creamy custard; 568ml carton double cream; ¼ vanilla pod, seeds scraped and set aside; 6 medium egg yolks; 3 tbsp golden caster sugar

Published: 23 Apr 15
Updated: 18 Mar 24

We’re bringing back a retro fave with this classic rhubarb and custard recipe. Sharp rhubarb is the perfect foil for sweet, creamy custard in this traditional pud.

Lashings and lashings of custard recipes are a click away.

Easy
March 2005

Test kitchen approved

Serves 4
Ready in 35 minutes

We’re bringing back a retro fave with this classic rhubarb and custard recipe. Sharp rhubarb is the perfect foil for sweet, creamy custard in this traditional pud.

Lashings and lashings of custard recipes are a click away.

Nutrition: per serving

Calories: 896kcals
Fat: 84.8g (49.8g saturated)
Protein: 9g
Carbohydrates: 26.3g (26.3g sugar)
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

For the extra creamy custard

568ml carton double cream
¼ vanilla pod, seeds scraped and set aside
6 medium egg yolks
3 tbsp golden caster sugar

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.
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.