Rhubarb, strawberries and custard make the most mouth-watering combination and these cute little pots are popular with all ages from 12 months upwards.
This is a pudding that won’t give a sugar high, as it contains low GI coconut sugar, eggs and whole milk. It’s easy to make dairy or egg-free too, for those with allergies or who choose to follow a fully plant-based diet.
Ingredients
Compote & Sauce
- 400 g Rhubarb (fresh or frozen, chopped into 2cm thick slices)
- 400 g Strawberries (fresh or frozen, finely chopped, keeping some slices for decoration)
- 70 g Coconut Sugar (or light muscovado sugar)
Custard
- 480 ml Whole Milk
- 4 Egg Yolks
- 2 heaped tsp Cornflour
- 1 tsp Vanilla Extract
- 2 tsp Honey
Units
Instructions
- Place the rhubarb, strawberries and coconut sugar in a pan on a medium heat and cook for 15 minutes until the rhubarb is soft.
- Sieve most of the liquid from the compote and put the liquid back in the saucepan to make the sauce. Reduce the liquid on a high heat to thicken, which usually takes 10-15 minutes.
- Whilst the sauce is reducing, pour the compote into little glass jars or ramekins.
- Again, whilst the sauce is reducing, warm the milk in a saucepan on a medium heat.
- Beat the egg yolks, cornflour, vanilla and honey together in a separate bowl until combined well.
- Pour the egg yolk mixture into the milk, stir well and continue to heat.
- The custard should thicken up within a few minutes.
- Pour a thick layer of the custard on top of the compote and then a thin layer of the sauce and decorate with a sliced strawberry.
Recipe Notes
Cooks' Tips:
- Dairy-Free – swap to almond, rice or soya milk
- Egg-Free - leave out the egg yolks and add ½ teaspoon extra corn flour
Would oat milk work
Hi Andrea, yes oat milk would work, but choose a nice creamy one.