We love rhubarb and custard so we turned one of our favourite flavour combinations into a delicious dessert.
This is more like a parfait and makes a really lovely dinner party dessert option.
We've got loads of rhubarb recipes if you're in the mood for some baking.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
400
Ingredients
400g
rhubarb, cut into 2cm lengths
2Tbsp.
granulated sugar
300ml
milk
175g
golden caster sugar
1
vanilla pod, split lengthways
5
medium egg yolks
400ml
double cream
Directions
Step 1
Put the rhubarb in a pan with 1tbsp water. Bring to the boil, then cover and simmer for 10min or until rhubarb is tender. Remove from the heat and stir in the granulated sugar. Whiz in a blender or food processor to make a purée. Cover and chill.
Step 2
Put the milk and 50g caster sugar in a pan with the vanilla pod, then bring to just below boiling point. Remove from heat, then leave to infuse for 15min. Remove the vanilla pod, then scrape out the seeds and add them to the milk.
Step 3
Put the egg yolks and the remaining sugar in a bowl and beat until thick and pale. Bring the milk back to boiling point, then pour on to the egg and sugar mixture, stirring continuously. Return the mixture to the pan and, over a low heat, stir until slightly thickened. Don't let it boil. Remove from the heat and pour the custard into a jug to stop further cooking. Cool, then chill.
Step 4
Stir both cartons of cream into the custard, then pour the mixture into a shallow freezeproof container. Put in the coldest part of the freezer and leave for 1-1½hr until the mixture has frozen around the edges. Beat or whisk the mixture, then return it to the freezer for 1-2hr. Repeat the process twice more until the mixture is the consistency of whipped cream.
Step 5
Line a 900g loaf tin with clingfilm and add alternate spoonfuls of ice cream and purée. Drag a skewer through to create swirls, then cover and freeze until firm.
Step 6
Unwrap the ice cream, upturn it on to a plate, then remove the clingfilm. Cut into slices and serve.
Per Serving:
Calories: 400
Total carbs: 31 g
Total fat: 30 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
