What you need: measuring spoons/cups, cutting board, chef’s knife, medium heavy bottomed sauce pan, stand-alone (or hand held) mixer, six individual stemmed glasses (wine, martini or margarita)
- 6 cups rhubarb (cleaned and cut into 1” pieces)
- 1 - 2 packs Birds instant custard
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 2 tbs cornstarch
- 2 tbs confectioners’ sugar
For the compote: Place the rhubarb, sugar, 1/4 of water and 2 tbs of cornstarch in the pot. Cook over medium heat until the sugar dissolves, the rhubarb starts to soften and sauce starts to thicken (about 20 minutes). Take off the heat and let cool.
For the Cream: Place the heavy cream in a cold mixing bowl and whip (I put mine in the freezer for about 5 minutes before I use it). Add in 2 tbs confectioners’ sugar and continue whipping until soft peaks form.
For the Custard: follow packet directions. Let cool.
Tip: When you make the custard, make sure to press some saran wrap right on top of the custard before putting it in the fridge. This will help ensure that a “skin” doesn’t form on top.
To Serve: Once cooled, place a scoop of the rhubarb compote in the bottom of each of the six stemmed glasses (holding back enough for one little spoonful on top once you top with custard and cream). Top with custard and a dollop of fresh cream.