Rhubarb with baked cream
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- Mariana Esterhuizen
- 4
- 15 minutes
- 40 minutes
- Ondine Chenin Blanc 2011
Ingredients
- 1 cup cream
- 1/2 cup milk
- 6 T honey
- 2 large free-range eggs
- 6 - 8 stems rhubarb, rinsed and cut into lengths
Cooking Instructions
Preheat the oven to 140°C. Whisk the cream, milk and 3 T honey until combined.
Beat the eggs and stir into the rest of the ingredients until combined. Pour through a sieve into an ovenproof baking dish.
Place the baking dish into a larger baking dish and half-fill the larger dish with boiling water. Bake for 15 minutes, or until set but still a bit wobbly in the middle – it will set further once it has cooled.
Place the rhubarb in an ovenproof dish and drizzle with the remaining honey. Bake for 8 to 20 minutes. Thin stems cook in no time, while robust stems may take much longer to soften.
Cook’s note: If the rhubarb isn’t deep pink in colour, add a few raspberries or strawberries before you pop it into the oven.
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