1 lb rhubarb
1 tbsp water
1 cup sugar
3 tbsp cornstarch
⅛ tsp salt
2 cups milk
3 eggs, beaten
Wash rhubarb, discard leaves and dice stems.
Add water, cover, and cook slowly until rhubarb is soft.
Mix together ½ cup of the sugar and 1 tbsp of the cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat.
Mix remaining cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat.
Mix remaining corn starch sugar and salt in saucepan, add milk and cook over direct heat with constant stirring, until mixture boils and thickens.
Slowly stir into the beaten eggs and cook over hot water, stirring constantly for 2 minutes.
When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard.
Serve chilled.
Sugar: 46g
:
Calcium: 203mg
Calories: 305kcal
Carbohydrates: 57g
Cholesterol: 108mg
Fat: 6g
Fiber: 2g
Iron: 1mg
Potassium: 427mg
Protein: 7g
Saturated Fat: 3g
Sodium: 132mg
Vitamin A: 393IU
Vitamin C: 7mg
