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Ingredients
- 1 lb Rhubarb
- 1 Tbsp. Water
- 1 c. Sugar
- 3 Tbsp. Cornstarch
- 1/8 tsp Salt
- 2 c. Lowfat milk
- 3 x Large eggs, beaten
Directions
- Wash rhubarb; throw away leaves and dice stems. Add in water, cover and cook slowly till rhubarb is soft. Mix together 1/2 c. of the sugar and a Tbsp. of the cornstarch and stir into the rhubarb; stir constantly over low heat till sauce is thickened, then remove from heat. Mix remaining cornstarch, sugar and salt in saucepan, add in lowfat milk and cook over direct heat with constant stirring, till mix boils and thickens.
- Slowly stir into the beaten Large eggs and cook over warm water, stirring constantly for 2 min. When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard. Serve chilled. 5 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1215g | |
| Calories 1353 | |
| Calories from Fat 180 | 13% |
| Total Fat 20.12g | 25% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 650mg | 217% |
| Sodium 729mg | 30% |
| Potassium 1915mg | 55% |
| Total Carbs 262.8g | 70% |
| Dietary Fiber 6.3g | 21% |
| Sugars 230.08g | 153% |
| Protein 38.17g | 61% |
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