Rhubard and Custard Pots
Rhubarb and custard go together perfectly – like us! This is a scrumptiously delicious version of the partnership but with a calorie count that makes it possible for dieters to enjoy. You can make these in ramekins or little cups but they look prettiest in glasses so you can see the layers.
- 500g rhubarb, cut into 3cm lengths
- juice and zest of ½ orange
- 1 tbsp caster sugar
- 400ml low-fat custard
- 20–40g soft dark brown sugar
- 1 tsp ground ginger
Put the rhubarb, orange juice and zest and the caster sugar in a saucepan. Cook over a low heat, stirring gently, until the sugar has dissolved. Once the rhubarb is simmering, cover the pan and leave the rhubarb to cook for 5 minutes. It should be tender but still holding its shape.
Using a slotted spoon, carefully divide the rhubarb between 4 glasses or ramekins. Try to avoid including too much of the cooking liquid. Leave to cool.
Top the cooled rhubarb with the custard. Mix the sugar and ginger together. When you are almost ready to serve, sprinkle the sugar and ginger over the custard – use more or less sugar depending on the sweetness of your rhubarb. Leave for a few minutes until the sugar has dissolved into a rich caramel coloured pool on top of each pot.
TIP: We love cooking but we do live in the real world and we think there’s nothing wrong with the ready-made low-fat custard from the supermarket. It’s great in this pud.