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rhubarb and custard pie
ingredients
50g of shortcrust pastry
50g of sweet shortcrust pastry (or
alternatively use shortcrust throughout)
50g of fresh rhubarb
50g of golden caster sugar
Custard (alternatively you can use 5g of
instant mix, mixed with tsp of cornflour
mixed in water)
00ml whole milk
50ml double cream
1 vanilla pod
eggs yolks
0g caster sugar, or more to taste
A great taste of the old days!
method
1. Slice the rhubarb into bite sized chunks
and put in a frying pan (not aluminium as
this will react with the rhubarb) with the
sugar
. Cook gently on a low heat for about 15
minutes or until soft. Remove the rhubarb
and drain on some kitchen roll.
. To make the custard, pour the milk into
a saucepan, add the vanilla pod and heat
slowly until almost boiling. Take off the
heat, then leave to infuse for about 0
minutes. Remove the vanilla pod.
4. Whisk the egg yolks and sugar together in
a bowl until thick and creamy. Gradually
whisk in the hot milk, and then strain back
into the pan.
5. Cook over a low heat, stirring constantly
for 10-0 minutes until the custard
thickens enough to coat the back of a
wooden spoon. Don't allow it to boil or
the custard may curdle.
6. Pour into a bowl and allow to cool, this
will make it thicken further.
. Alternatively mix together 5g sachet of
custard powder with ½ pint of water and
put in a saucepan on a low heat, stirring
occasionally. Cook for about 15 minutes
until the custard sticks to a back of a
spoon, and then take it off the heat. Don't
worry if it still seems a little runny—when
it starts to cool it will thicken.
8. Spoon in a couple of pieces of rhubarb
into each pie and then add some custard.
9. Top with a pastry lid and brush with a little
milk. Once cooked serve with some more
custard poured all over it.
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