Are you ready for a dessert that's as vibrant as a summer sunset? Look no further than this delightful Strawberry Rhubarb Custard! This easy recipe combines the tart tang of rhubarb with the sweet juiciness of strawberries, all nestled in a creamy, comforting custard. It's the perfect ending to any meal, a delightful afternoon treat, or even a sophisticated addition to your next brunch gathering. Whether you're a seasoned baker or a kitchen novice, this recipe is sure to impress. Let's dive in and create some delicious memories!
Ingredients:
This recipe makes 6 servings.
For the Rhubarb and Strawberry Filling:
- 1 pound rhubarb, trimmed and chopped into ½-inch pieces
- 1 pound strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Custard:
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 cups whole milk
- Pinch of salt
Instructions:
Get started with the filling:
- In a medium saucepan, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, and lemon juice. Stir well to ensure all the ingredients are evenly coated.
- Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb and strawberries are tender (about 8-10 minutes). The mixture should resemble a slightly chunky jam. Remove from heat and set aside to cool.
Now for the creamy custard:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and sugar until light and fluffy. This step is key for a smooth and airy custard.
- Gradually whisk in the flour until there are no lumps.
- Stir in the vanilla extract and salt.
- Gradually whisk in the milk until everything is well combined. Don't rush this step – a smooth mixture is essential.
Assemble and bake:
- Pour the cooled rhubarb and strawberry filling into six individual ramekins or a large baking dish.
- Carefully pour the custard mixture evenly over the fruit filling.
- Place the ramekins or baking dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the ramekins (this creates a bain-marie, ensuring even baking and preventing cracking).
- Bake in the preheated oven for 40-45 minutes, or until the custard is set and no longer jiggles in the center.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours to allow the custard to fully set and the flavors to meld.
Tips for the Best Strawberry Rhubarb Custard:
- Use fresh, ripe fruit: The flavor of your custard heavily depends on the quality of your ingredients. Ripe strawberries and rhubarb will give you the best results.
- Don't overcook the fruit filling: Overcooked fruit can become mushy. Aim for tender-but-not-falling-apart fruit.
- Whisk the custard thoroughly: Lumps in the custard will result in an uneven texture.
- Use a bain-marie: This prevents the custard from cracking and ensures even baking.
- Chill thoroughly: Allowing the custard to chill completely helps it to set properly and develop its full flavor.
Variations:
- Add a sprinkle of cinnamon or nutmeg: For a warm spiced twist.
- Use other berries: Blueberries, raspberries, or blackberries would also be delicious in this custard.
- Make it vegan: Substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based milk.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Protein: ~5g Fat: ~10g Carbohydrates: ~40g Sugar: ~25g
This Strawberry Rhubarb Custard is a truly delicious and easy-to-make dessert. It’s perfect for a special occasion or a simple weeknight treat. Enjoy!