Rhubarb & Strawberry Custard Pots

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.

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Rhubarb & Strawberry Custard Pots

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Puddings
Servings 4 pots
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian

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

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.

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
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