Roasted rhubarb with orange and brown sugar and runny custard
In this quirky winter dish, the rhubarb is roasted instead of the traditional boiling method for extra flavour. Combined with the delicious and rich custard made with whole eggs, it provides essential vitamins and is a good source of protein.
Serves: 8-10
Ingredients:
Runny custard
- 350ml thickened cream
- 200ml full cream milk
- 2 whole eggs
- 100g honey
Roasted rhubarb with orange & brown sugar
- 370g fresh rhubarb, cut into 5cm lengths
- 20g brown sugar
- 40 ml fresh orange juice
Method:
- To make the runny custard, place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.
- Set a steamer oven on 100 per cent moisture and at 87°C. Pour the custard mixture into a baking tray, cover with cling film and ensure that there are no gaps or holes for moisture to get into the mixture. Place the baking tray into the pre-heated steamer and cook for approximately 1 hour.
- Remove from the steamer and allow to sit for 5 minutes, then remove the cling film and whisk the mixture together. Place into the fridge to chill down.
- Note that this custard can be made in jars or jugs as well, but just ensure that the internal temperature has reached at least 75°C.
- To make the roasted rhubarb with orange and brown sugar,pre-heat a fan-forced oven to 180°C. Place the rhubarb onto a baking tray, sprinkle with the brown sugar and then drizzle over the orange juice. Place into the pre-heated and bake for 30 minutes.
- Remove from the oven and allow to cool at room temperature.
- There will be a bit of juice remaining in the tray when removing from the oven but as the rhubarb cools this juice will become a syrup and some will be absorbed by the rhubarb.
- Serve with runny custard.
Do you have a custard recipe to share with the community? Let us know in the comments below.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here. Follow the Maggie Beer Foundation on Facebook here.
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