SPE Certified

Menu

SPE BLOG

Recipes

Rhubarb Custard Recipe

Rhubarb Custard Recipe

Photo: ulterior epicure

This healthy and delicious rhubarb custard dessert contains just 200 calories per serving.

Now that rhubarb is coming in to season, it's time to start reaping the health benefits of this delicious fruit. Read our post on 5 reasons to eat rhubarb this spring and try this tasty recipe! 

Makes 15 servings


Crust 

2 tbsp chia seed
¼ cup coconut flour
¾ cup whole wheat flour
3 tbsp butter

Custard:

1 cup granulated sugar
1 cup half and half
¼ cup white whole wheat flour
6 large egg yolks
¼ tsp salt
6 cups rhubarb, chopped

Meringue:

6 large egg whites
¼ tsp salt
1 tsp vanilla
1/3 cup granulated sugar
1 tbsp shredded coconut

Directions


To prepare the crust:

Combine the flours, butter and chia seeds together in all a small bowl and mix together with clean hands until mixture resembles coarse crumbs.

Press into bottom of ungreased ramekins and bake 10-12 minutes.

To prepare the custard:

Combine all ingredients except rhubarb in large bowl. Beat at a medium speed until smooth, then fold in chopped rhubarb.

Pour rhubarb mixture over the baked crust. Continue baking 25-35 minutes or until filling is firm to the touch. Increase oven temperature to 400°F.

To prepare the meringue:

Beat egg whites in large bowl at low speed until foamy. Add the salt and vanilla. Increase speed to high and beat, gradually adding sugar, until glossy and stiff peaks form.

Spread meringue over hot filling, sealing to edge. Then sprinkle with shredded coconut. Continue baking 7-10 minutes or until meringue is lightly browned.

*note- bake ramekins on a sheet tray

Nutritional information per serving:


Calories: 200
Protein:  5g
Carbohydrates: 29g
Fat: 7g
Saturated Fat: 3.5g
Sodium: 115mg

rhubarb, healthy desserts, custard


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Forbidden Rice Noodles with Scallions and Shiitakes

June 20, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

Kristy put together this allergen-friendly dish featuring Forbidden Rice noodles. It's perfect as a main course or summer side dish!


E.Coli O157: Not Just the “Hamburger” Disease

May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.