Make these up the night before and serve for breakfast straight from the fridge.
Author: Simone Emery
Serves: 4
Ingredients
1 bunch rhubarb
2-3 tsp vanilla
1 orange, juiced
2 tbsp brown sugar
1 tbsp corn flour
½ cup vanilla yoghurt
½ cup cream
2 large eggs
1 tsp vanilla
Instructions
Preheat the oven to 180oC.
Chop the rhubarb into 2cm pieces.
In a saucepan, add rhubarb, orange juice, vanilla and brown sugar and bring to the boil before reducing to a simmer.
Once the rhubarb breaks down (3-4 minutes), sprinkle in the corn flour so that it thickens the sauce.
Once the corn flour is cooked out and the mixture has thickened (another 2-3 mins), add it to the bottom of 4 individual ramekins.
In another bowl whisk together the yoghurt, cream, eggs and vanilla.
Pour over the rhubarb and make a little swirl with a fork to slightly marble the mixture.
Bake for approximately 30 minutes, until the custard-like top is golden and set around the edges, but still a bit wobbly in the middle. It may crack as it cools and that is OK. Cool, then refrigerate overnight.
Recipe by Play With Food at https://www.playwithfood.com.au/rhubarb-baked-custard/