Rhubarb & Strawberry Custard Pots Recipe

Rhubarb, strawberries and custard are wonderfully nostalgic flavours that I look forward to every year. As soon as rhubarb is ready in the garden and the first British strawberries start appearing in June, this is one of the first puddings I make. The tart rhubarb and sweet strawberries work so well together, especially with plenty of creamy vanilla custard spooned over the top.

These little pots are always popular in our house and rarely last long. They are lovely after supper, but equally good pulled from the fridge the next day. The eggs and milk help make this pudding a little more satisfying than many sweet treats, while the fruit brings plenty of natural sweetness too.

Find the dairy-free and egg-free, as well as the plant-based switches in the cook’s tips below.

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Rhubarb & Strawberry Custard Pots

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Prep Time 5

Cook Time 30

Total Time 35

Course Puddings

Servings people

Calories 220 kcal

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-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, roughly chopped, reserving a few slices for decoration)
4 tsp Honey

Custard

480 ml Milk (whole)
4 Eggs (yolks)
2 tsp Cornflour (level teaspoons)
1 tsp Vanilla Extract
2 tsp Honey

Instructions

Place the rhubarb, strawberries and honey in a pan on a medium heat. Cook for 15 minutes until the rhubarb is soft and beginning to break down.
Sieve most of the liquid from the compote into a bowl. Return the liquid to the saucepan and place over a high heat. Simmer for 10 to15 minutes until reduced and thickened into a thick compote.
Once it has cooled a bit, divide the fruit compote between four small glass jars or ramekins.
Warm the milk gently in a saucepan over a medium heat.
In a separate bowl, whisk together the egg yolks, cornflour, vanilla extract and honey until smooth.
Pour the egg mixture into the warm milk, stirring continuously. Continue cooking gently until the custard thickens.
Spoon a generous layer of custard over the compote in each fruit pot.
Finish off with a thin layer of the rhubarb and strawberry compote and decorate with a sliced strawberry.
Allow to cool before serving.

Notes

Dairy-free: Swap the milk for your favourite dairy-free alternative.

Egg-free: Leave out the egg yolks and add an extra ½ teaspoon of corn flour.

As well as making the recipe dairy and egg-free, to make fully plant-based then switch the honey to maple syrup.

These pots will keep well in the fridge for up to 3 days.

For the best flavour and texture, chill in the fridge for at least 2 hours before serving, although they are also delicious at room temperature.

This recipe was first published on 7th June 2020 and was updated in 2026

Nutrition

Calories: 220kcalCarbohydrates: 27gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 209mgSodium: 61mgPotassium: 653mgFibre: 4gSugar: 21gVitamin A: 574IUVitamin C: 67mgCalcium: 278mgIron: 1mgManganese: 1mgMagnesium: 41mgZinc: 1mg

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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