adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb strawberry ripple
Rhubarb strawberry ripple
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in creamy vanilla custard with tangy rhubarb and sweet strawberries.
Ingredients:
  • 300ml milk
  • 3 egg yolks
  • 5.00 gm cornflour
  • 1.10 gm vanilla extract
  • 100g (1/2 cup) caster sugar
  • 500g rhubarb, trimmed, washed, cut into 3cm pieces
  • 60ml (1/4 cup) water
  • 500g strawberries, hulled, halved
  • 300ml ctn thickened cream
  • Strawberries, extra, sliced, to serve
  • Flaked almonds, toasted, to serve
Instructions:
  • In a saucepan over medium-high heat, gently heat the milk until it almost boils. In a large bowl, whisk together the egg yolks, cornflour, vanilla, and half of the sugar. Gradually whisk in the heated milk. Transfer the mixture back into the pan.
  • Stir gently over medium heat for 5-6 minutes or until the custard thickens. Transfer to a bowl and cool. Cover with plastic wrap and refrigerate to chill.
  • In a saucepan over medium heat, combine rhubarb, water, and remaining sugar. Cover and simmer for 10 minutes until rhubarb is tender. Add strawberries and cook for an additional 3-4 minutes until just tender. Allow to cool completely.
  • Whip the cream until stiff peaks form in a bowl. Gently fold half of the whipped cream into the cooled custard. Then gently fold in the cooled rhubarb mixture. Divide the mixture into cups. Finally, top with the remaining whipped cream, extra strawberries, and almonds.

Similar Recipes