My Dad used to grow rhubarb in the back garden when we were growing up. One of my fondest memories from childhood is pulling the rhubarb from the ground, cutting the stalk, dunking it in the sugar bowl and then chewing on it raw. There’s something magical about that combination of sweet and sour mixed with the unique flavour of rhubarb that always brings me back. For dessert, Mam would simply stew the rhubarb and serve it with warm custard……..absolute bliss.

Here, I’ve taken those memories and flavour combinations and elevated it to a simple but elegant Rhubuarb and Custard Sundae.

Ingrdients

Crème Anglaise (custard sauce)

• 150ml milk
• 150ml cream
• ½ vanilla pod
• 4 yolks
• 40g caster sugar

Rhubarb

• 500g caster sugar
• 500ml water
• ½ vanilla pod
• 12 stalks of rhubarb

• 500ml fresh cream

Method

1. Make a stock syrup by combining the sugar and water in a small saucepan. Split and scrape the vanilla pod into the liquid. Gently heat until the sugar has dissolved and set aside.
2. To make the candied rhubarb top and tail the rhubarb stalks and cut them into 4 inch pieces. Using a mandolin or veg peeler cut 2-3 thin slices from the flat bottom of each piece of rhubarb, retaining the rest. You’ll will probably have too many but they tend to be delicate so it’s good to have some spare.
3. Drop the slices of rhubarb into to warm stock syrup and set aside for now.
4. To make the anglaise place milk and cream in a saucepan. Split and scrape the other half of the vanilla pod into the saucepan and gently bring to the boil.
5. Meanwhile place the egg yolks and sugar in a bowl and whisk until pale and fluffy. Gradually pour half the milk and cream mix onto the egg mix whisking continuously. When combined pour this mixture back into the saucepan with the remaining liquid and return to a gentle heat, stirring constantly until the mixture slightly thickens and coats the back of the spoon. Pass through a sieve and set aside to cool.
6. Take the rhubarb strips from the stock syrup and remove any excess liquid. Place them on a non-stick mat and put them in the oven set at 100c to dry out for a couple of hours.
7. Bring the stock syrup back to the boil and drop the remaining rhubarb in, simmer for 2 mins and set aside until the rhubarb softens. It will begin to separate forming long strands.
8. Strain the rhubarb and set aside to cool. Put the liquid back on to boil again until it reduces to a thick syrup. Set aside to cool.
9. When the rhubarb, syrup and anglaise is cool, whip the cream to a soft peak. Gently fold the rhubarb strands through the cream, retaining a rippled effect (this in itself is known as a fruit fool, a lovely dessert in its own right).
10. To assemble the sundae pour some syrup in the bottom of a martini glass and carefully spoon some of the fool on top. Pour over some of the custard sauce followed by some more of the syrup. Finally garnish with the candied rhubarb and serve immediately.

Chances are you will have some syrup left over but fear not, it keeps well in the fridge and it’s perfect to pour over ice cream for the kids. If you’re feeling selfish and a little indulgent the syrup is great mixed with vodka, some soda and a squeeze of lime, or try a splash in a glass of champagne for a rhubarb bellini!

Enjoy!
Robert, Head Chef @ The Lime Kiln

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