Rhubarb Custard Recipe

Instructions Cut the rhubarb into 1-inch slices. Bring a pan to medium heat and add the 1/4 cup sugar, rhubarb, and ginger. Heat until the rhubarb is soft, about 10 minutes. Drain out excess moisture. In a separate pan, warm the whipping cream. Mix together the yolks, 3 tablespoons sugar, cornstarch, and vanilla. Stir in the cream. Slowly whisk in warm cream. Pour yolk and cream mixture back into the pan and warm for 5 minutes. Pour rhubarb mixture into a custard cup and top with the cream mixture. Let chill and serve.