Rhubarb and Custard Pots

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This delicious dessert is just perfect for summer, and at 166 calories, it doesn’t make too much of a dent into your calorie allowance either. The sharpness of the rhubarb combines beautifully with the creamy custard to make a dessert reminiscent of the bag of sweets you bought on the way home from school.

Serve them in small glasses to make them look really fancy and like a real treat.

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Rhubarb and Custard Pots

  • Author: Rachel Wilcock
  • Total Time: 15 minutes
  • Yield: 4 1x
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Description

Delicious summer pudding

Ingredients

Scale

500g rhubarb, cut into 3cm lengths

juice and zest of ½ orange

1 tbsp caster sugar

400ml low-fat custard

20–40g soft dark brown sugar

1 tsp ground ginger

Instructions

  1. Put the rhubarb, orange juice and zest and the caster sugar in a saucepan.
  2. Cook over a low heat, stirring gently, until the sugar has dissolved. Once the rhubarb is simmering, cover the pan and leave the rhubarb to cook for 5 minutes. It should be tender but still holding its shape.
  3. Using a slotted spoon, carefully divide the rhubarb between 4 glasses or ramekins. Try to avoid including too much of the cooking liquid. Leave to cool.
  4. Top the cooled rhubarb with the custard. Mix the sugar and ginger together. When you are almost ready to serve, sprinkle the sugar and ginger over the custard – use more or less sugar depending on the sweetness of your rhubarb. Leave for a few minutes until the sugar has dissolved into a rich caramel coloured pool on top of each pot.
  • Prep Time: 5
  • Cook Time: 10

Nutrition

  • Calories: 166