Rhubarb Custard Cocktail Food

RHUBARB CUSTARD BARS

Steps:

• Preheat over to 350°F.
• Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
• Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
• 1/2 batch fits in an 8x8 pan.

RHUBARB & CUSTARD COCKTAIL

Steps:

• To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat very gently, so the sugar disappears but the water doesn't bubble. Tip in the chopped rhubarb, cover with a tight-fitting lid and increase the heat a little so it begins to boil. Simmer, covered, for about 5 mins until the rhubarb is very tender but not disintegrating.
• Turn off the heat, and tip the pan's contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juices, but no pulp. Tip back into the pan and boil rapidly for a few mins until just syrupy. Pour into a jug - you should have about 125ml. Leave to cool completely. Any leftovers will keep in the fridge for up to 1 month.
• Chill 4 cocktail glasses with ice or in your freezer. Shake the vodka and 100ml of the rhubarb syrup together with ice until mixed and chilled down. Make small shreds of rhubarb using a vegetable peeler and place into iced water - this will make them curl up.
• In a separate jug, whisk together the advocaat and lemonade with more ice to lighten. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice.
• Carefully pour 25ml of your advocaat mixture into each glass over an upsidedown spoon (the mixture should float on the surface of the vodka syrup mixture). Drain the rhubarb shreds well and use to garnish your cocktails.

RHUBARB AND CUSTARD TART

Steps:

• preheat oven to 180c.
• grease an 8 inch tart dish.
• Roll out pastry and line the dish with it.
• Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
• Reduce oven heat to 130c.
• Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
• Beat eggs and egg yolks together.
• slowly add the heated milk to the eggs, stirring all the time.
• Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
• On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
• Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
• Cook for 40 minutes in oven. until Custard begins to brown.

RHUBARB CUSTARD BARS

Steps:

• Preheat oven to 350°.
• In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
• Press into a lightly greased 13x9 baking pan.
• Set aside.
• For filling combine sugar and flour in a medium bowl.
• Whisk in cream and eggs.
• Stir in the rhubarb.
• Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
• Remove from oven, place on a cooling rack.
• In a medium bowl beat cream cheese, sugar and vanilla until smooth.
• Fold in the whipped cream.
• Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
• Cut into bars.

RHUBARB CUSTARD CRUMBLE

Steps:

• Preheat oven 190°C / 375°F / Gas Mark 5.
• Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk.
• Bring the rest of the milk to the boil.
• Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
• Reserve to one side.
• Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
• Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
• Sprinkle the crumble mixture over the rhubarb and custard.
• Bake in the oven for 25 minutes or until golden.

RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 400°F.
• Line your 9" pie plate with the pastry and crimp edge attractively.
• Combine ingredients; pour into pastry-lined pan or pie plate.
• Bake 10 minutes.
• Reduce heat to 300F and continue baking for 50 to 60 minutes.
• Cool.
• Top with whipped cream.

RHUBARB CUSTARD DESSERT

Steps:

• Heat oven to 350F degrees.
• In small bowl, combine all crust ingredients.
• Mix until crumbly.
• Press onto bottom of a 13 by 9 inch baking dish.
• Bake for 15 minutes.
• Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
• Beat at medium speed until smooth, about 2 minutes.
• With spoon, stir in rhubarb.
• Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
• Remove from oven and increase temperature to 400F degrees.
• In large bowl, beat egg whites until soft peaks form, about 2 minutes.
• Add salt and vanilla.
• Continue beating while gradually adding sugar.
• Beat until stiff peaks form.
• Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
• Continue baking for 6-8 minutes or until meringue is golden brown.
• Cool completely; store refrigerated.

RHUBARB PUDDING WITH CUSTARD SAUCE

Steps:

• Cut fresh rhubarb into 3/4 inch pieces.
• In saucepan, combine rhubarb, sugar, orange rind and water.
• Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
• Taste and add more sugar if necessary.
• Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
• Cook stirring, over medium heat until mixture thickens and becomes clear.
• Boil gently for about 3 minutes.
• Remove from heat and stir in vanilla.
• Transfer to serving bowl.
• Let cool, cover and refrigerate.
• Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
• Stir in milk.
• Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
• Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
• Whisk yolk mixture back into hot milk mixture.
• Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
• Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
• Cover and refrigerate until needed.
• To serve, pour sauce over individual servings of rhubarb.