Last week, I made a wonderful, savory ginger-rhubarb compote, so this week, I’m leaning towards the sweet. I love custard and thought the sweet, creamy egg mixture would pair nicely with tart rhubarb. I was right, it’s delicious!
Technically, rhubarb is a vegetable, even though it’s habitually referred to as “the first fruit of the season.” It’s pretty simple to cook with and contains plenty of vitamins A and C, calcium, and potassium. Rhubarb can be used in a wide variety of dishes, both sweet and savory. It’s is easy to grow, so if you have the space, give it a go and cook with it fresh from the garden!
4 cups rhubarb, sliced into 1/2-inch pieces
1/2 cup organic sugar (I used ‘Aunt Patty’s Honey Crystals’)
2 tablespoons tapioca flour
1 tablespoon lemon juice
Preheat oven to 400 degrees F.
To prepare the rhubarb, trim and discard any leaves. Wash stalks just before using and cut into 1/2-inch pieces.
Combine rhubarb, sugar, flour and lemon juice and place ingredients into buttered baking dish. Bake for 20 minutes. Remove from oven.
Beat eggs in a bowl. Blend in coconut milk, butter and spice blend. Pour over hot rhubarb and bake an additional 20 minutes. Custard should be golden and firm to touch.
Serve warm or room temperature.
Note: if you prefer a sweeter dessert, use an additional 1/4 sugar in step one.
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