Delicious, sweet and tangy. This baked rhubarb and vanilla nutmeg custard is perfect for nights snuggled up on the couch. This recipe is suitable for diabetics.
- 4 stems trimmed rhubarb (250 g), chopped coarsely
- 2 tbsps caster (superfine) sugar
- 1 vanilla bean, split lengthways
- 2 small eggs
- 1 cup (250 ml) hot low-fat milk
- Pinch of ground nutmeg
Preheat oven to 220 C. Grease and line a large baking tray. Grease two 1½-cup (375 ml) ovenproof dishes.
Toss rhubarb with 2 tsps of the sugar on baking tray. Roast for 15 mins or until rhubarb is tender. Mash rhubarb with a fork. Divide rhubarb between ovenproof dishes. Reduce oven temperature to 160 C.
Remove seeds from vanilla bean. Whisk eggs, vanilla seeds and remaining sugar in a medium bowl; whisk in hot milk. Gently pour custard mixture over rhubarb in dishes; sprinkle with nutmeg.
Place dishes in a medium baking dish; add enough boiling water to come halfway up side of dishes. Bake for 30 mins or until custard is just set.
TIP: The rhubarb can be made up to 3 days in advance; store, covered, in the fridge. Place the empty vanilla pod in a jar then cover it with caster sugar to make your own vanilla sugar.
Recipe & Photo: The Australian Women’s Weekly/Bauersyndication.com.au