I love Rhubarb. It's so tart and unique. I am lucky enough to have a Dad who brings me fresh Rhubarb from the countryside. If I send him a text saying, "SOS, I need rhubarb tonight!", he shows up at the end of the day with a bunch of Rhubarb. Yes, I am incredibly blessed! The other day all these Rhubarb recipes were popping up all over my Google Reader, and I wanted IN on that sweet and tart ACTION.
Rhubarb Custard with Maple Pecan Crumble Serves 4
- 2 Cups Chopped Rhubarb
- 1/4 Cup Water
- 4 Tbsp Raw Honey
- 3 Large Eggs, Beaten
- 1/4 tsp Ground Nutmeg
- 1 tsp Vanilla
- 1/3 Cup Chopped Pecans
- 2 Tbsp Softened Butter
- 1 tsp Maple Syrup
- 1/4 tsp of Nutmeg
- 1 Cup Organic Whipping Cream to serve
In a medium saucepan, combine the chopped Rhubarb and 1/4 cup of Water. Cook over medium-high heat until the Rhubarb softens and breaks down, about 15 minutes. Add the Honey. Using an immersion blender, puree the Rhubarb until it's smooth. Allow to cool slightly on the counter.
In another medium saucepan, over medium-low heat, gently cook the beaten Eggs, stirring constantly. Cook them until they thicken, but don't heat them so much as to turn them into scrambled eggs. Once thickened, add in the Rhubarb puree, Nutmeg and the Vanilla. Stir well to combine and heat through.
Divide the Custard between 4 oven-safe ramekins.
Preheat oven to 350. Next, prepare the topping. In a small bowl combine the chopped Pecans, Butter, Maple Syrup and Nutmeg. Stir well, and then gently place a dollop atop each serving of Custard. Pop them into the oven, and bake for about 15 minutes, until the Pecans are golden and the topping is bubbly. Remove from the oven, and once they cool slightly, pop them in the fridge.
Pour out 1 Cup of Whipping Cream into a bowl, and then whip until stiff peaks form. Serve the Custard thoroughly chilled, and garnished with a nice topping of Whipped Cream. Enjoy!