Another quick to make pudding this week. Hubby came home with lots of rhubarb from the allotment and the same week my recipe card in my fruit box for was a rhubarb icecream - perfect.
Ingredients:
2 sticks of rhubarb
4 tbsp honey
1/2 a vanilla pod
4 egg yolks
300g full fat creme fraiche
Method:
Preheat the oven to 200c/Gas Mark 6. Place the rhubarb in a roasting tin and roast for 10-15 minutes until tender.
Put the honey in a medium sized pan and gently warm. Scrape in the seeds from the vanilla pod, and whisk in the egg yolks for about 3 minutes until thickened. Set aside to cool.
Whisk in the roasted rhubarb then whisk in the creme fraiche. Spoon into a freezer safe tub, it should be frozen in 2 to 3 hours.
Thanks for visiting,
Bakebakegirl
Today's top three Spotify Songs:
1. Too Bad You're So Beautiful - Duran Duran
2. Being Followed - Duran Duran
3. Blame The Machines - Duran Duran
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