John Myers
Ingredients for 1 servings:
- 600 g rhubarb
- 250 g sugar
- 6 eggs
- 3 tbsp butter
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 40 minutes
Wash the rhubarb and cut into approximately 1 cm wide pieces (it’s not necessary to peel it). Then, combine the rhubarb and sugar in a bowl and let it steep, ideally overnight. Purée the rhubarb and the juice in a blender and then strain it through a cheesecloth into a saucepan. You’ll need approximately 500 ml of rhubarb juice. If there’s too little, add a little water; if there’s too much, you can drink it as juice. Beat the eggs vigorously and then stir them into the juice. Bring to a boil over medium heat, stirring constantly. Once boiling, remove the pan from the heat and gradually stir in the butter. Tip: If you want a more attractive color, stir in a few drops of red food coloring at this point. Pour into sterilized jars and let cool. Seal the jars only afterward. Use the cream within about 2 weeks. Note: The cream can be used as a spread, on scones or biscuits, or as a cake or tart filling. If you like it very sweet, you can increase the amount of sugar a little.
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