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.

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.

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!

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!