Rhubarb and custard creams
This recipe adds a touch of spice to the classic rhubarb fool by using crunchy ginger snap biscuits.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 600 millilitres thickened cream
- 1 teaspoon vanilla extract
- 3 egg yolks
- 2 tablespoons caster sugar, plus 1/2 cup extra
- 1 teaspoon cornflour
- 2 tablespoons water
- 1 bunch rhubarb, trimmed, cut into 6 cm lengths
- 2 pears, peeled, cored, cut into thick wedges
- 100 grams crushed ginger snap biscuits
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