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Author Notes: I made this maple syrup sweetened rhubarb sauce recently and I've been using it in many different ways...it's great over yogurt or on breads when used like a jam, but it's particularly delicious with these simple baked vanilla custards, inspired by an herbal custard recipe in From the Cook's Garden by Ellen Ogden. Depending on the size of your custard cups, this recipe will serve 4-6 people. —WinnieAb
Maple Rhubarb Sauce
cups trimmed chopped rhubarb
cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
cup pure maple syrup
juice of 1/2 lemon (I used Meyer lemon)
- Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.
- Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.
- Cool before using in this recipe, or anywhere else you would use a fruit sauce.
cups whole milk
cup heavy cream
teaspoon vanilla extract
- Bring the milk, cream, and vanilla to a simmer. Remove from heat and set aside to cool.
- Preheat oven to 350 degrees F.
- In a small bowl, whisk the eggs with the sugar.
- Whisk the milk into the eggs/sugar.
- Butter your custard cups.
- Place a few spoonfuls of the rhubarb sauce into each cup and pour the custard equally into each one over the sauce.
- Place filled custard cups into a pan and fill the pan with hot water that comes about 1/2 way up each cup.
- Bake for 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.
- Remove from the water bath and allow to cool. Refrigerate for 1-2 hours before serving.
- To serve, run a knife around the edges to loosen each custard and then invert onto a serving dish.
- This recipe was entered in the contest for Your Best Rhubarb