Vanilla Bean Custard with Apple and Rhubarb

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Yum yum yum!
I pop a bunch of chopped rhubarb and two chopped, peeled granny smith apples into the tmx bowl. Add 50g sugar (or 30g honey) and a teas of cinnamon. I add a tmx measuring cup of water too.
Cook at 100 degrees, spoon soft for 10-12 minutes or until soft and tender. You can serve it chunky or purée it down (what I did in this photo}.

I then make custard from the EDC using 30g vanilla sugar (instead of the quantity they recommend) and some vanilla seeds from a vanilla pod.

This is a yummy snack for the lunchbox in a little pot with a spoon. Keep some of the fruit in the freezer in little tubs for a lunchbox filler. Keeps the lunch box cool as well.
Other uses: I use the filling in crumbles and pies. The fruit makes yummy ice blocks too!

By |2017-06-12T11:22:48+00:00March 6th, 2014|Categories: Ice Cream, Sorbets and Summer Treats, Lunchbox|0 Comments

About the Author:

Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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