Frozen Rhubarb Custard Recipe

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Frozen Rhubarb Custard Ingredients

1/2 lb rhubarb cut into 1 inch
1 pieces (about 2 cups)
1/4 cup water
2 cup half and half
3 eggs beaten
1 1/4 cup sugar
1 cup whipping cream
1 tsp orange peel grated
3 drop red food coloring

A Recipe for
Frozen Rhubarb Custard

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
Craig Claiborne

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This Frozen Rhubarb Custard recipe is one of many in our Dessert Category.

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

This Recipe for Frozen Rhubarb Custard is one of thousands in the Recipes-to-go Dessert Cookbook.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Frozen Rhubarb Custard from the recipe cookbook of Recipes-to-go (Dessert)

Avoid fruit and nuts. You are what you eat.
Jim Davis

Frozen Rhubarb Custard recipe - a tasty recipe for you to add to your collection!
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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Food is an important part of a balanced diet.
Fran Lebowitz

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Most turkeys taste better the day after; my mother's tasted better the day before.
Rita Rudner

Frozen Rhubarb Custard

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

Frozen Rhubarb Custard Directions

In a medium saucepan, combine rhubarb and water; cover and simmer
until tender, 5 to 10 minutes. Puree in blender or food processor;
set aside. In a medium saucepan, combine half and half, eggs and
sugar. Cook and stir over low heat until mixture thickens and coats a
metal spoon. Stir in pureed rhubarb, whipping cream, orange peel and
food coloring. Pour into canister. Freeze in ice cream maker
according to manufacturer's directions. Makes about 6 cups.

Serves: 6

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Frozen Rhubarb Custard Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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