Rhubarb Queen Of Puddings
Gourmet food and wine day tours showcasing the delicious south coast

Phone 1300 502 100

Phone 1300 502 100

Rhubarb Queen Of Puddings

courtesy of Carole Ruta, South Coast Providores

Serves 6

  • 300ml milk
  • 300ml cream
  • 1 vanilla bean split lengthwise
  • 4 egg yolks
  • 125g crushed savoiardi biscuits
  • Rhubarb conserve
  • 4 egg whites
  • 150g caster sugar

Bring milk, cream and vanilla bean to the boil. Take off heat and leave for 20 mins. Whisk 4 egg yolks and slowly add milk mixture discarding the vanilla bean. Stir savoiardi crumbs. Divide between 6 ovenproof moulds and bake at 180 degrees for 15 mins.  Whisk egg whites until soft peaks form and gradually add the sugar whisking to glossy. Remove puddings from oven and place a good dollop of conserve on top of the puddings. Divide the meringue on top of the puddings. Return to the oven and bake for 15 minutes.

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