Rhubarb Pudding With Custard Sauce

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“Spring--the rhubarb is starting! From Smart Cooking by Anne Lindsay.”

Ingredients Nutrition


  1. Cut fresh rhubarb into 3/4 inch pieces.
  2. In saucepan, combine rhubarb, sugar, orange rind and water.
  3. Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
  4. Taste and add more sugar if necessary.
  5. Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
  6. Cook stirring, over medium heat until mixture thickens and becomes clear.
  7. Boil gently for about 3 minutes.
  8. Remove from heat and stir in vanilla.
  9. Transfer to serving bowl.
  10. Let cool, cover and refrigerate.
  11. Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
  12. Stir in milk.
  13. Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
  14. Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
  15. Whisk yolk mixture back into hot milk mixture.
  16. Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
  17. Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
  18. Cover and refrigerate until needed.
  19. To serve, pour sauce over individual servings of rhubarb.

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