A classic pairing of rich sweet custard and acid fruit which works well with gooseberries and, later in the summer, blackcurrants. It’s a great shame that there is no organic ‘forced’ rhubarb produced, as it’s such a welcome arrival in late winter. This week’s fruit boxes have the first of the outdoor rhubarb from Herefordshire.......
450g rhubarb washed, trimmed and cut into 2 cm pieces,
the juice and grated rind of 1 blood orange,
3 tbsp raw cane sugar.
For the custard....
280ml single cream,
280 ml or ½ pint milk,
4 egg yolks,
3 tbsp sugar.
2 tsp cornflour or arrowroot,
¼ tsp vanilla essence or the insides scraped from ½ vanilla pod.
Cook the rhubarb with the orange and sugar until thick and pulpy.
Pour into the base of 6 or 8 glasses.
Heat the cream and milk together in a saucepan.
Beat together the egg yolks, sugar, cornflour and vanilla in a bowl.
When the milk and cream mixture begins to simmer pour straight away on to the egg mixture and beat to combine.
Return the mixture to the saucepan and, stirring continuously, heat gently until the mixture thickens a little.
The trick with custard is learning when to stop!
Take care as over-heating will cause it to curdle; it will still taste nice but the texture won’t be as good.
Pour into the glasses and refrigerate.
The taste tests are in - so far: 4 people thought Rhubarb and Orange Fool was Yummy 0 thought Yuck. What about you - Yum or Yuck?!