Recipe: Rhubarb and Custard Pots

These super-simple, quick and delicious rhubarb and custard pots are the perfect dessert in a hurry, and they look pretty too. In fact, they are so easy, I wouldn’t even say this was a recipe, more of an assembly-job, but this week has been really busy and I just didn’t have time to do the rhubarb justice. There is still hope though – we have tons growing in the garden which has the potential to become something more spectacular.

Fiesta Friday whizzed around way too quickly again this week. I’ve been flat out with work, DIY (the spare room is really taking a lot of our spare time at the moment), endless admin and trying to keep on top of all the washing that knocking down walls and plaster dust on everything entails. So I needed a simple recipe, and we both felt like we deserved a treat last night, so I whipped up these rhubarb and custard pots.

Rhubarb and Custard Pots | Anna International

First, I stewed the rhubarb in chunks in a small lidded casserole dish in the oven. I added a bit of dried ginger to it because that is one of my favourite flavour combos (see another of my rhubarb recipes here), and then let it cool. When we were ready to eat dessert, I simply layered the stewed rhubarb and some ready-made custard (yes, I was that lazy, but that’s part of the beauty of this dessert – minimal preparation), and added a layer of crunchy granola on top for a bit of texture. It was delicious. Ste’s disappeared in seconds.

Rhubarb and Custard Pots | Anna International Rhubarb and Custard Pots | Anna International

This would work with any stewed fruit really, e.g. apples with some cinnamon, and is the perfect pud to have on stand by in case people drop round for supper unexpectedly. They will think you are superwoman for producing a dessert so fast!

Rhubarb and Custard Pots | Anna International Rhubarb and Custard Pots | Anna International

The rhubarb was pretty good too, which I was impressed by considering we didn’t even know it was there until the tell-tale pink stalks started to appear. We do now live very near to what is known as the Yorkshire ‘Rhubarb Triangle’, an area which once produced 90% of the world’s rhubarb! It is originally from Siberia, so Yorkshire’s long, cold and wet winters are ideal growing conditions. It even has Protected Designation of Origin status these days, so I guess it is pretty special.

Now I am off to get packing – off to France for an old school friend’s wedding on Tuesday, and I am so excited. We’re staying in a gîtes in the middle of nowhere, so I’ve no idea if I’ll have internet (and I’ve only had time to schedule a couple of posts, oops!), but I’ll see you all in June!

13 thoughts on “Recipe: Rhubarb and Custard Pots

  1. I never heard of the rhubarb triangle before…but what a lovely place to live! I love the incredibly vibrant colour of the stewed rhubarb–it looks so pretty layered with the custard.


    1. Neither had I til I moved here! I’ve eaten plenty of Somerset-grown rhubarb (my Grandpa used to grow masses of it) and it tasted pretty good too, but now that I look in supermarkets, nearly all of it comes from Yorkshire. Not that I need to buy it thanks to the abundance outside!

      Liked by 1 person

  2. Yay! That sounds exciting, Anna! Congrats on your friend’s wedding. These dessert pots are so perfect for this week’s party. As you know, FF people loves individual servings. Enjoy France and happy weekend. 🙂 xx


  3. Lovely looking desserts Anna! I like the ginger in the rhubarb. Didn’t know about the rhubarb triange either… cool! And have a lovely time in France – with all the patisseries! 🙂


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