Baked Islay Whisky Rhubarb with Custard
I love rhubarb and custard, there is something distinctly English about it for me and its such traditional dish that has been served for centuries. When we were kids we always had stewed fruit like gooseberries and rhubarb but I prefer to bake the rhubarb which helps it retain its beautiful colour and elegant shape. This dessert always makes me think of a programme we used to watch as a child called Roobarb & Custard, I can’t for the life of me remember what it was about but I can recall the theme tune even today. I decided while writing my post to see if I could find anything about the programme and this is what I found. Does anyone else remember the programme?
Anyway, this is not a children’s recipe since I have added the Islay whisky that P is so fond of! Bowmore was one of the distilleries we visited when on the island a few years ago and since we still have some left after so many years it deserves a home in one of my desserts.
Ingredients – Baked Rhubarb
- 500g Rhubarb
- 100g brown sugar
- Juice & zest of one orange
- 1/4 cup Islay Peaty Malt Whisky (I used Bowmore this time).
- Preheat the oven to 200C.
- Wash the rhubarb and chop into 4cm pieces and put them in a lightly buttered ovenproof dish or roasting tin.
- Sprinkle over the sugar orange juice and zest and toss together.
- Cover with foil and roast for 15-20 minutes or until the rhubarb is tender. Uncover and roast for another 5-10 minutes to reduce the juices until syrupy.
- Remove from the oven and drizzle over the malt whisky, shaking pan to combine rather than mixing rhubarb. You want to try and keep the rhubarb whole.
Ingredients – Custard
- 2 cups of cream
- 2 cups of milk
- 100g sugar
- 4 egg yolks
- beans from one vanilla pod
- Place milk & cream in a pan over a very low heat and bring to a simmer.
- Whisk egg yolks and sugar in a bowl till combined.
- Whisk hot milk, vanilla beans & cream into yolk mixture.
- Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan.
- Cook gently until the mixture thickens and coats the back of the spoon.
Serve either rhubarb & custard together either hot or cold.