Rhubarb Sauce On Custard

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups heavy cream
• 3 egg yolks
• 1 tablespoon agar-agar flakes
• 1 teaspoon vanilla
• 9 drops stevia
• 1 cup rhubarb, diced
• 1/4 cup water
• 1 tablespoon honey
• 2 teaspoons lemon juice

Recipe

• 1 cut rhubarb in to one inch pieces and place with water in a pot. bring to a boil and then lower heat to a simmer. allow to stew, uncovered, until the rhubarb cooks down. you want it the consistency of chunky apple sauce.
• 2 add the honey and lemon juice and remove from heat. stir well.
• 3 place the cream and agar flakes in a thick bottomed pot. heat the cream over low heat until it just starts to bubble.
• 4 remove from heat.
• 5 put three egg yolks in a small bowl or cup. add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. you do not want them to bake, just to be closer to the temperature of the cream.
• 6 add the yolks into the pot of cream and stir well. put back on low heat and bring back to a near boil.
• 7 place the vanilla and stevia in a glass bowl and put a sieve over it. pour the custard through the sieve, into the bowl. a lot of the agar flakes and any cooked egg will remain in the sieve to be discarded.
• 8 pour custard into six small bowls. set aside until the rhubarb is finished.
• 9 spoon the rhubarb over the custard and serve.