Rhubarb Custard

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the rhubarb, cut into small pieces and boil with a little water and lemon juice (sounds strange, but takes some acid from the rhubarb) and about 50-100 g sugar and simmer for about 10 minutes until the rhubarb disintegrates. You can also add vanilla pulp, vanilla flavor or simply vanilla sugar if you like. Let the compote cool down.
Mix the pudding powder with 40 g sugar and a little milk as instructed. Add an egg yolk to the mixed pudding and stir well. Bring the rest of the milk to the boil and add the mixed pudding mixture and let everything boil. Cook for about 1 minute, stirring constantly. Caution: start lightly!
Then put in a bowl. Now add the cooled rhubarb compote - it can still be a little warm - and mix the two together.
Beat the egg whites until stiff and fold into the rhubarb pudding.
Let cool and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.