Getting variety in at breakfast time can sometimes be a mission. Did you know that rhubarb is a vegetable? Starting with offering vegetables at breakfast is a winning strategy to get your family on the way to meeting the RDI for vegetables. These rhubarb baked custard breakfast pots can be made the night before and served cold.
If you haven’t got Rhubarb, it will work with a variety of other fruits or vegetables (?) that can be stewed. I think peaches, berries, apples and pears come to mind for me. These pots would also make a nice dessert – you may want to increase the sweetness of the rhubarb mixture or add a tablespoon of caster sugar to the custard mix if you do.
- 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
- 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.
Do you love any other Rhubarb recipes? What other vegetables appear on your breakfast table?