Roasted rhubarbs with lemon verbena
custard (serves 2)
For the rhubarb:
Cut the rhubarb & roast with a
little sugar & splash of orange juice at 160ºC for 40 minutes.
For the custard:
* 180ml whole milk
* 2 sprigs of lemon verbena
* 2 egg yolks
* 2 tsp caster sugar
* 1 tsp cornflour
Gently heat the milk & lemon
verbena, until it starts to simmer
Beat together the egg yolks, sugar and
cornflour
Pour some of the warm milk on to the
yolks and sugar, stirring all the time until all the milk has been
added.
Pour this back into the saucepan &
stir for about 20 minutes till it has thinkened to custard
consistancy. Strain the lemon verbena out.
Pour into a jug, cover with clingfilm &
allow to cool.
Carry
On's Barbara Windsor and Sid James were all that was needed.
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