Try this Rhubarb Custard recipe, or contribute your own.
Suggest a better descriptionWash 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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Serving Size: 1 Serving (1940g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3597 | ||
Calories from Fat: 701 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.9g | 104 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 29.4g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 3182.3mg | 979 % | |
Sodium 1119.6mg | 39 % | |
Potassium 2500.1mg | 66 % | |
Total Carbohydrate 643.1g | 189 % | |
Dietary Fiber 8.4g | 33 % | |
Sugars, other 634.8g | ||
Protein 102.5g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3597
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