It is the season to harvest rhubarb. Since our temperatures in the Northeast dipped to return-to-spring lows, while I cut rhubarb I also dreamed of comfort food. Rhubarb custard, I decided as I was building a fire in the woodstove.
Notes: This custard is best served slightly warm. I refrigerated it over night but when I wanted some for breakfast I put the individual serving in the microwave for 25 seconds and that was perfect. I used all heavy cream in this because I had some that needed using up asap. If I was making it on a routine basis I’d probably use 1 cup of milk and 1 cup of cream, or all 1/2 and 1/2.
Heat oven to 350 degrees.
2 cups rhubarb cut into 1/2 inch pieces
1 cup sugar
2 cups heavy cream
1/3 cup flour
1 tablespoon vanilla (I used Vanilla Bean Paste)
1/4 teaspoon salt
Let the custard sit at least 20 minutes befoe searving so that it’s fully set. Enjoy!