In which I can make custard!

Dinner last night was tasty stuffed yellow zucchini filled with couscous and TVP.  At the same time I roasted a bunch of small squash for freezing and I made an Experimental Custard-Like Object.

Experimental Custard-Like Object

Put about 1.5 cups finely chopped rhubarb in an oven-safe bowl.  Mix in enough sugar to thoroughly coat the rhubarb.  In a separate bowl, melt 2T butter and beat in two eggs once the butter has cooled slightly.  Stir in cardamom to taste.  Pour egg mixture over rhubarb and stir a bit to make sure it gets everywhere.  Cook in a 400 degree oven until it has thoroughly set and started to brown on top.

Yum!  It tasted like custard!  Just the right balance of sweet and sour and creamy.  And rhubarb worked very well in that treatment, though it might have been better to cook it first so that I could drain off some of the liquid — it was a bit soggy on the bottom.  Ben says next time I should add less butter.  I disagree, but that’s fine.


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