I made a terrific rhubarb dessert yesterday, and it was SO easy, really, anyone could do this. Here is the recipe:
http://www.pinkofperfection.com/2010/04/grand-diplme-book-7-rhubarb-custards/
My only variation was that instead of a blender, I made the custard in a large measuring cup, and used an immersion blender. Mine made 5 ramekins and a small glass dish-full.
The result is both sweet and tart, with a smooth not-too-eggy custard holding it together. Alas, I only have a midpoint photo, but I'm definitely adding this to my spring rotation.
No comments:
Post a Comment