Ingredients: (4-6 servings)
Maple Rhubarb Sauce
3 cups trimmed chopped rhubarb
1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
1 cup Plew Farm maple syrup
juice of 1/2 lemon
Custard
2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
4 eggs
1/4 sugar
Directions:
Maple Rhubarb Sauce
Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.
Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.
Cool before using in this recipe, or anywhere else you would use a fruit sauce.
Custard
Bring the milk, cream, and vanilla to a simmer. Remove from heat and set aside to cool.
Preheat oven to 350 degrees F.
In a small bowl, whisk the eggs with the sugar.
Whisk the milk into the eggs/sugar.
Butter your custard cups.
Place a few spoonful's of the rhubarb sauce into each cup and pour the custard equally into each one over the sauce.
Place filled custard cups into a pan and fill the pan with hot water that comes about 1/2 way up each cup.
Bake for 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.
Remove from the water bath and allow to cool. Refrigerate for 1-2 hours before serving.
To serve, run a knife around the edges to loosen each custard and then invert onto a serving dish.
Recipe from Vermont Maple Association