Simpkins Sugar Free Rhubarb and Custard Drops 175 G (Pack of 6)

Product Information

Rhubarb custard can also be enjoyed as is, where rhubarb is mixed into a smooth custard base and baked in individual dishes or a larger baking dish. This form is similar to the pie version but without the crust, emphasizing the creamy, velvety texture of the custard. This Easy Sugar-Free Rhubarb Custard recipe is baked in individual dishes. Baking the dishes in a water bath results in a smooth and creamy texture. Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. Yes you can. Just remember that baking times will vary for different sizes. I tested this recipe in 8'x 8' square baking tin, 8' x 12' rectangular tin, and 9' round baking tin.

I have published many recipes for trifle and made even more, and this is the one I return to most, even though it’s the first time I’ve actually written it down. This simple, joyous pile-up of sponge, rhubarb, custard and cream is my favourite of favourites, and it’s time I shared it with you. Spoon the mixture into the prepared cupcake cases or lined tins and bake for 15-20 mins for the cupcakes or slightly longer for the sponges until golden and when a skewer inserted into the centre it comes out clean. Meanwhile, get on with the rhubarb. Heat the oven to 200℃/180℃ Fan/400°F. Cut the trimmed rhubarb into about 5cm / 2 inch lengths if the ribs are slender; if chunky, cut into about 2½ cm / 1 inch pieces. Put into an ovenproof dish in which they can (mostly) sit in a single layer — I use a large baking tin measuring 37 x 34cm / 15 x 14 inches, though you could get away with one a bit smaller — and sprinkle over the 250g / 1 cup of granulated sugar. Mix together well with your hands, leaving the rhubarb in a single layer, as much as possible, then cover the tin or dish with extra-wide foil, sealing the edges, and cook in the oven for approx. 30 minutes until the rhubarb is tender but still holding its shape. Lay out the rhubarb strips in a single layer, not touching each other, smoothing them so they lie flat Place 6 ramekins or other small oven-proof dishes into a roasting pan or other large oven-proof dish.I also baked these in rectangular, 20cm x 30cm (8' x 12') baking pan. As it is shallower and has larger surface, baking time will differ. For fudgy and gooey texture, you will bake them for about 35- 40 minutes. Add another 5-10 minutes for more cakey texture.

Growing rhubarb in my garden has allowed me to enjoy this seasonal ingredient and to experiment with various recipes to find the perfect way to showcase its distinct flavor. I have found that creating a particularly exceptional rhubarb custard involves finding the right balance between the tartness of the rhubarb and the smoothness of the custard. Additionally, using high-quality ingredients, such as farm-fresh eggs and heavy cream, can make all the difference in the outcome of this delightful treat — both taste-wise and nutrient-wise. After baking the creamy custard in the oven, I was ready to taste my creation. Oh mine, the taste was heavenly — a symphony of sweet, tart, and creamy flavors with a perfect accompaniment of vanilla. The texture was velvety, and the soft, cooked rhubarb has mixed in the custard creating mouth-watering contrast to the creamy custard. Finally, you’ll bake your rhubarb custard in a water bath in the oven. That’s it! Super easy. Step-by-Step Instructions on How to Make This Recipe

Ingredients

The rhubarb tastes fresh and with just a hint of sharpness. And it is perfectly balanced by the rich, luxuriousness of the sweet, creamy custard. Chop the rhubarb into pieces, and add to a pan with 50g of the sugar and the water. Place over a medium heat, stirring occasionally, for about 5 minutes, or until the rhubarb softens. Set aside to cool.

It took several attempts and many recipe tweaks, but the results are sensational - the hard work was well worthwhile. Intense Rhubarb and Custard Flavour From First To Last Roughly chop the rhubarb into large pieces (3” ish) and spread out in a roasting tin, sprinkle with the sugar and toss through, cover the tray with foil and bake for 15 mins covered, then a further 5 minutes with the foil removed.As soon as it’s cooked, take it off the heat and scrape it into your batter jug (adding vanilla paste or extract if you haven’t gone the vanilla pod route), then cover with a damp scrunched-up piece of baking parchment to stop it forming a skin. (Even writing ‘skin’ in conjunction with custard makes me feel quite ill.) Once the custard has cooled down, put it into the fridge to chill.