Imagine a combination of tart rhubarb and creamy sweet custard. Then, try make it. I hope you like it as much as I do. Serves 4-6
2 pounds rhubarb, washed and cut into 1-inch pieces
1/4 cup sugar
1 teaspoon ground ginger
1 cup whipping cream
3 egg yolks
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon vanilla
Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender. Drain.
Heat whipping cream. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth. Whisk warm whipping cream into egg yolk mixture slowly. Return to saucepan. Heat until thickened over medium heat about 5 minutes. Pour into bowl and cool.
To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
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