Rhubarb custard flip

Name: rhubarb custard flip
Total time: 30 min
Yield: 4
Ingredients: 1 orange cleaned up; 300 gram rhubarb washed, in small pieces; 80 gram sugar; 100 milliliters whipped cream; 4 macaroon; 1 vanilla bean; 500 milliliters milk; 30 gram custard powder; 30 gram sugar

Also try this delicious rhubarb custard-flip

Ingredients

Kitchen Stuff

kitchen tassel

Directions

Grate the skin of half an orange and squeeze out the whole fruit.
Bring the rhubarb with the orange juice, zest and sugar to the boil and simmer until the rhubarb is soft. Let it cool down.
Divide the rhubarb pieces over 4 glasses or trays, but keep the juice for later.
Cut the vanilla pod lengthwise and scrape out the marrow.
Bring most of the milk with the stick and the marrow to the boil and leave on low setting for 5 minutes.
Mix the custard powder and sugar with a dash of milk into a paste and add it to the boiling milk while stirring.
Let cook for about 3 minutes until the custard is thick and creamy. Remove the vanilla pod and allow the custard to cool in a bowl while stirring.
Beat the whipped cream stiffly and scoop through the cooled custard.
Divide the custard over the rhubarb, crumble the macaroons over it and pour another tablespoon of the leftover juice over the custard.