We love rhubarb and custard so we turned one of our favourite flavour combinations into a delicious dessert.
This is more like a parfait and makes a really lovely dinner party dessert option.
We've got loads of rhubarb recipes if you're in the mood for some baking.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
400
Ingredients
400 g rhubarb, cut into 2cm lengths
2 Tbsp. granulated sugar
300 ml milk
175 g golden caster sugar
1 vanilla pod, split lengthways
5 medium egg yolks
400 ml double cream
Directions
Step 1
Put the rhubarb in a pan with 1tbsp water. Bring to the boil, then cover and simmer for 10min or until rhubarb is tender. Remove from the heat and stir in the granulated sugar. Whiz in a blender or food processor to make a purée. Cover and chill.
Step 2
Put the milk and 50g caster sugar in a pan with the vanilla pod, then bring to just below boiling point. Remove from heat, then leave to infuse for 15min. Remove the vanilla pod, then scrape out the seeds and add them to the milk.
Step 3
Put the egg yolks and the remaining sugar in a bowl and beat until thick and pale. Bring the milk back to boiling point, then pour on to the egg and sugar mixture, stirring continuously. Return the mixture to the pan and, over a low heat, stir until slightly thickened. Don't let it boil. Remove from the heat and pour the custard into a jug to stop further cooking. Cool, then chill.
Step 4
Stir both cartons of cream into the custard, then pour the mixture into a shallow freezeproof container. Put in the coldest part of the freezer and leave for 1-1½hr until the mixture has frozen around the edges. Beat or whisk the mixture, then return it to the freezer for 1-2hr. Repeat the process twice more until the mixture is the consistency of whipped cream.
Step 5
Line a 900g loaf tin with clingfilm and add alternate spoonfuls of ice cream and purée. Drag a skewer through to create swirls, then cover and freeze until firm.
Step 6
Unwrap the ice cream, upturn it on to a plate, then remove the clingfilm. Cut into slices and serve.
Per Serving:
Calories: 400
Total carbs: 31 g
Total fat: 30 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
