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SUZY JOHNSON
Rhubarb custard flip
Also try this delicious rhubarb custard-flip
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Ingredients
Directions
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Grate the skin of half an orange and squeeze out the whole fruit.
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Bring the rhubarb with the orange juice, zest and sugar to the boil and simmer until the rhubarb is soft. Let it cool down.
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Divide the rhubarb pieces over 4 glasses or trays, but keep the juice for later.
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Cut the vanilla pod lengthwise and scrape out the marrow.
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Bring most of the milk with the stick and the marrow to the boil and leave on low setting for 5 minutes.
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Mix the custard powder and sugar with a dash of milk into a paste and add it to the boiling milk while stirring.
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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.
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Beat the whipped cream stiffly and scoop through the cooled custard.
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Divide the custard over the rhubarb, crumble the macaroons over it and pour another tablespoon of the leftover juice over the custard.
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Nutrition
355Calories
Sodium0% DV0g
Fat18% DV12g
Protein14% DV7g
Carbs17% DV51g
Fiber0% DV0g
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