Rhubarb Dessert with Strawberries and Custard

4
Average: 4 (1 vote)
(1 vote)
Rhubarb Dessert with Strawberries and Custard
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
1 teaspoon
3 tablespoons
1 tablespoon
250 liters
1
400 grams
400 grams
40 milliliters
40 grams
1 tablespoon

Preparation steps

1.

Mix cornstarch with 1 tablespoon of sugar and vanilla sugar and stir with 2-3 tablespoons of cold milk until smooth. Bring remaining milk to a boil and and stir in cornstarch. Simmer for 2-3 minutes, remove from heat. Add egg yolk into still hot milk and stir constantly, until creamy consistency is achieved. Allow to cool, stirring occasionally.

2.

Rinse rhubarb, peel and cut into 5-6 cm (approximately 2-2.5 inch) long pieces. Combine with remaining sugar and 3-4 tablespoons of water and cook for about 5 minutes or until al dente. Remove from heat and allow to cool. Rinse, dry, hull and halve strawberries. Puree half of strawberries and combine with apple juice, strain through a sieve.

3.

Toast oats in a dry pan for 1-2 minutes until light brown, remove and mix with honey.

4.

Spread strawberry sauce on dessert plates,  arrange strawberries and rhubarb pieces on top and  drizzle with custard. Sprinkle with about 1 tablespoon of oatmeal. Serve.