Ingredients Jump to Instructions ↓

  1. 2 pounds rhubarb

  2. 1/4 cup plus 3 tablespoons sugar

  3. 1 teaspoon ground ginger

  4. 1 cup whipping cream

  5. 3 egg yolks

  6. 1 teaspoon cornstarch

  7. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. 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.


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