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Ingredients
- 2 stalk fresh rhubarb
- 1/2 box fresh strawberries
- 1Â 1/2 c. water
- 1/2 c. sugar
- Â Â healthy pinch salt
- Â Â vanilla extract
Directions
- 1. Peel rhubarb and cut into 2' lengths, then slice lengthwise again.
- 2. Bring water, sugar and salt to boil.
- 3. Add in reserved scraps to syrup. Cook 10 min and strain.
- 4. Poach remaining rhubarb in syrup till just done. Finish with sliced straw-berries and touch of champagne (optional). Quickly add in a few tarragon sprigs.
- For the Custard8 ounces whole milk3 ounces sugar2 whole eggs2 tsp. orange rind gratedpinch saltOptional:champagnetarragon
- 1. Bring lowfat milk, orange rind, salt, sugar to simmer. Cook gently for 10 min. Strain. Cold to room temperature.
- 2. Combine all ingredients in a bowl.
- 3. Butter 4 small ramekins(4-6 ounces) and distribute mix proportionately among them.
- 4. Bake in a water bath (oven proof dish with 3/4 warm water) covered with foil for 300 degrees, 20-30 min.
- 5. Un-mold in center of rimmed soup bowl. Pour hot rhubarb around.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 537g | |
| Calories 405 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 231mg | 7% |
| Total Carbs 103.89g | 28% |
| Dietary Fiber 1.5g | 5% |
| Sugars 101.03g | 67% |
| Protein 0.73g | 1% |
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