Orange-Rhubarb Compote With Cardamom Custard

Adapted from Market Vegetarian by Ross Dobson
Total time: 45 minutes
Yield: 4 shooters plus extra for sampling


5 ounces rhubarb, cut in small chunks

2 ½ tablespoons superfine sugar, divided

1 teaspoon Valencia orange zest (plus extra for garnish if desired)

1 ½ tablespoons freshly squeezed Valencia orange juice

1 cup whipping cream

½ vanilla bean

⅛ teaspoon cardamom

2 egg yolks

1 tablespoon toasted slivered almonds


Combine rhubarb, 1 ½ tablespoons superfine sugar, orange zest, orange juice, and 1 tablespoon of water in small saucepan, and set over high heat. Cook, stirring occasionally, until mixture boils. Then reduce heat and simmer for 4 to 5 minutes, until rhubarb is soft. Divide rhubarb among serving dishes, and set aside to cool.

Heat cream in small saucepan over low heat, and add the vanilla bean. When cream boils, remove the vanilla bean, and scrape the seeds into the cream. Stir in the cardamom, and remove cream from heat.

Whisk egg yolks and sugar in medium bowl for 1 minute. Slowly whisk the cream into the egg mixture. Pour mixture into a clean saucepan, and set over medium-low heat. Cook for 5 minutes, stirring often with rubber spatula, until mixture thickens.

Spoon the custard over the rhubarb, and chill desserts for 3 hours or overnight.

Garnish with orange zest and slivered almonds, if desired.
-Delicious Dishings