You'll love this simple, delicious rhubarb and custard recipe, taking a classic flavour combination and serving it in elegant pudding bowls with a biscuit base.

It's easy to prepare every element of this delicious dessert, especially with my quick and fail-safe method for perfect custard. In fact, my rhubarb and custard recipe takes just 30 minutes to prepare, ready for you to enjoy as a Friday night treat, or serve at a party or gathering.

To start, you'll pop rhubarb in a pan with sugar and a dash of water and simmer gently to give a lovely tangy compote. If your rhubarb is a bit green, you can add a tiny drop of pink food colouring to give it a more appealing colour, but it's totally optional.

While the compote cools, you'll make the custard by combining eggs, sugar, cornflour and vanilla into a thin paste. You'll them pour on hot milk, stir together and then put back in the pan and gently heat until you have a smooth, irresistible custard.

Once your rhubarb compote and fresh custard have cooled, all that's left to do is sprinkle crushed digestive biscuits (graham crackers) into the bottom of each pudding bowl, spoon on the compote and then finish with the custard.

After that, the only thing left to do is pop them in the fridge to chill, ready for dinner.

Here's how to make my easy rhubarb and custard pudding.

Ingredients

For the rhubarb

600 g (1.3 lb) fresh rhubarb
150 g (5.3 oz) caster sugar
70 ml (2.4 floz) water
drop pink food colouring (optional)

For the custard

3 tbsp cornflour
750 ml (1.6 pt) whole milk
100 g (3.5 oz) caster sugar
2 egg yolks
1 whole egg
1 tsp vanilla bean paste

To assemble

12 digestive biscuits

Equipment

Instructions

Prepare the rhubarb

Cut the rhubarb into inch-long chunks and place in a pan with the water and sugar. You can add a tiny drop of pink food colouring if your rhubarb isn't very pink but it's totally optional.

Cook over a low-medium heat for approximately 15 minutes, stirring occasionally and gently until the rhubarb is broken down (you can add extra water if it looks too dry during cooking). Stir in the food colour, if using.

Transfer to a bowl to cool.

Make the custard

Measure your sugar, eggs, cornflour and vanilla into a large bowl.

Stir with your silicone spatula, pressing any lumps out against the side of the bowl until you hav a smooth paste.

Heat the milk over a medium heat in a large pan until just beginning to simmer.

Pour the milk over the egg mixture, stirring with your silicone spatula to ensure it's all incorporated.

Wipe the pan to remove any milk solids on the bottom (they are likely to burn otherwise) and return the custard to the pan.

Stir gently over the heat, keeping the bottom of the pan moving to avoid it catching until it thickens to a pouring custard consistency (it will thicken further as it cools). Taste to make sure the cornflour has cooked out.

Take off the heat, transfer back to your bowl, close cover (this means placing the film against the surface of the custard to prevent a skin from forming) and set aside to cool a little.

Assemble the pudding

Crush the biscuits roughly and use them to line the bottom of each serving bowl.

Top with the rhubarb.

Now spoon on the custard.

Place in the fridge for at least an hour to firm up. If you want them fully set, you should chill them overnight.

If you'd like to garnish just before serving, berries or a sprig of mint are the perfect choice.

What do you think of this delicious rhubarb and custard pudding? If you make it, I'd love to see your pics!

Print this recipe for rhubarb and custard

Print Recipe

5 from 5 votes

Rhubarb and custard pudding recipe

You'll love this simple, delicious rhubarb and custard recipe, taking a classic flavour combination and serving it in elegant pudding bowls with a biscuit base.

Prep Time10 mins

Cook Time20 mins

Chilling time1 hr

Total Time30 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Keyword: rhubarb and custard

Servings: puddings

Calories: 425kcal

Author: Emily Leary