roasted rhubarb and custard
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
I’ve been a fan of roasted or grilled fruit for quite some time. The heat brings out the natural sugars in fruit without turning them into mush and the fruit needs minimal sugar. You can roast or grill just about any kind of fruit. Roasted rhubarb takes little time to cook and can be eaten on its own or added to granola, yogurt, ice cream, made into a fool, or tossed in with other roasted fruit.
  • 1 lb. fresh rhubarb stalks, ends and tops trimmed
  • ¼ cup maple syrup
  • Easy Custard
  • 2 cups milk
  • 2 egg yolks
  • ½ cup sugar
  • 1 tablespoon cornstarch (can use flour)
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350f. Roughly chop rhubarb into one-inch pieces. In a large baking tray add chopped rhubarb and drizzle maple syrup over (you may need to add a bit more but don’t smother the fruit). Gently toss with your hands and smooth out so that the rhubarb is in a single layer. If you pile on top of each other you’ll end up steaming the rhubarb. Roast for 20 minutes or until tender.
  2. To make the custard, heat milk in a saucepan until small bubbles form around the edge. Remove from heat. In a bowl beat egg yolks with sugar and cornstarch until smooth. Whisk in hot milk then transfer back into the saucepan. Cook over medium heat, stirring constantly, until sauce becomes slightly thickened. Cook a minute or two longer then remove from heat and stir in vanilla.
  3. While still warm, remove rhubarb from baking tray and divide into bowls. Drizzle with warm custard sauce and serve immediately.
The Culinary Chase’s Note: When selecting rhubarb, try to choose stems that have more red than green. Mostly green stalks will definitely be more sour. Enjoy!
Recipe by The Culinary Chase at