rhubarb & strawberry w chocolate custard

I know I’ve been remiss. It’s been 14 days since my last post.

So here’s something to sweeten you up. Luscious vanilla-scented rhubarb and strawberry puree with a thick, rich intensely chocolate custard.

Served with palmiers, it's bloody great.

Vanilla, Rhubarb & Strawberry Compote
w Chocolate Custard

Vanilla, Rhubarb & Strawberry Compote
Anna’s very own recipe. Makes 300ml.

Ingredients:
1 vanilla pod
1 cup sugar
1 cup water
5 stalks rhubarb, chopped into small pieces
200g strawberries, hulled and chopped

Method:
1. Slice vanilla pod in half lengthways, scrape out seeds and put in pot. Add pod as well.
2. To pot, add rhubarb and sugar and a little water.
3. Heat gently until sugar dissolves and rhubarb starts to produce its own liquid.
4. Add a little more water and half the strawberries and cook until rhubarb softens further.
5. Mash rhubarb into purée, then add remaining strawberries pieces and water if you feel the mixture is too dry.
6. Cook until strawberries soften slightly, but you want them to hold their shape to create texture to the purée.
7. Remove from heat and cool. Remove vanilla pod before serving.

Chocolate Custard
Anna’s very own recipe. Makes 1 litre.

Ingredients:
180g dark chocolate
2 cups milk
1 cup cream
3 egg yolks
1 tablespoon cornflour
¼ cup sugar

Method:
1. In a bowl, combine egg yolks and cornflour into a paste.
2. In a saucepan, heat milk, sugar, cream and chocolate over a medium heat until chocolate melts and mixture almost comes to a slow boil.
3. Whisking continually (to ensure the eggs don’t scramble), pour the hot chocolate mixture onto the eggs a little at a time. Fully combine then return to the saucepan.
4. Heat mixture, stirring continuously, until it thickens and coats the back of a wooden spoon.
5. Eat hot or chilled (chilled version thickens even further).