| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rhubarb |
| 1 |
tb |
Water |
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/8 |
ts |
Salt |
| 2 |
c |
Milk |
| 3 |
|
Eggs; beaten |
INSTRUCTIONS
Wash rhubarb; discard leaves and dice stems. Add water, cover and cook
slowly until rhubarb is soft. Mix together 1/2 cup of the sugar and a
tablespoon of the cornstarch and stir into the rhubarb; stir constantly
over low heat until sauce is thickened, then remove from heat. Mix
remaining cornstarch, sugar and salt in saucepan, add milk and cook over
direct heat with constant stirring, until mixture boils and thickens.
Slowly stir into the beaten eggs and cook over hot water, stirring
constantly for 2 minutes. When both custard and rhubarb sauce are cooled,
stir the rhubarb into the custard. Serve chilled. 5 servings.
Posted to recipelu-digest by vergie1@juno.com (Vergie A Ewing) on Feb 24,
1998
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