Stewed Rhubarb and Vanilla Custard

A classic traditionally served with a dollop of rich and delicious home-made vanilla custard.

Stewed Rhubarb and Vanilla Custard

Photo: Robert Anthony/Shutterstock

Stewed Rhubarb and Vanilla Custard


  • 6 cup chopped rhubarb
  • 1 cup sugar
  • 1/4 cup water or orange juice
  • 2 cup whole milk
  • 1/2 cup sugar
  • 5 large egg yolks
  • 1 tsp vanilla extract


  1. Place all ingredients into a stainless steel saucepan and bring to a boil. Reduce heat and simmer approximately 15 minutes until the rhubarb has broken down to threads.
  2. Remove from heat, cool, and place in a storage container.
  3. Keep in fridge until ready to use.
  5. Separate the eggs and place the yolks in a large bowl.
  6. In a saucepan, bring the milk and sugar almost to a boil. Whisk the hot milk mixture into the yolks, a little at a time, until all the milk has been added to the yolks. (Note: You need to do this slowly so the yolks don't cook)
  7. Pour egg mixture into saucepan, and cook mixture over medium low heat, stirring constantly, until mixture thickens and coats the back of a spoon.
  8. Remove from heat, and pour through a fine sieve (or through a rough sieve or colander lined with cheesecloth) into a 2-quart bowl. Whisk in the vanilla extract.
  9. Place a piece of plastic wrap over the custard to prevent a skin from forming and cool completely in the fridge.


Tip: Whites can be used for omelets or frozen for later use in other recipes.

Author: Jennifer Arnold

Jennifer Arnold is the pastry chef and owner of The Sweet Kitchen in Lindsay. You can reach her by email at

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