Baked Rhubarb and ginger sponge with star anise custard



Preparation Time: 30 mins
 
Notes:
 
Ingredients:

BAKED RHUBARB AND GINGER SPONGE WITH STAR ANISE CUSTARD       



  • Prep time:30 min

  • Cook time:30 min


INGREDIENTS For the rhubarb:

For the ginger sponge:

  • 175 g caster sugar

  • 150 g unsalted butter

  • 1 tsp grated lemon zest

  • 40 g ground almonds

  • 75 g self-raising flour

  • 2 tsp ground ginger

  • 5 free range large egg whites


For the star anise custard:

  • 100 ml milk

  • 150 ml double cream

  • star anise

  • 5 medium egg yolks

  • 1 tbsp caster sugar

  • 1 1/2 tsp cornflour


 
 
Method:

First cook the rhubarb. Place the rhubarb, sugar, orange juice and zest, cinnamon, ginger and star anise in a non-reactive saucepan and heat gently, stirring until the sugar has dissolved. 

2. Bring to the simmer and cook for around 10 minutes until the rhubarb is soft and the liquid becomes syrupy. Leave to cool. 

3. Remove the star anise and divide the rhubarb among 4 ramekins or small pudding basins. 

4. Preheat the oven to 180°C/gas 4. 

5. Make the sponge. Cream together the sugar and butter in a mixing bowl, then 



  1. 14. Serve the freshly baked rhubarb sponges with the star anise custard.

 
 
Serves: 4
 
     
 
 
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