CookEatShare is also available in English
Cerrar
click to rate
0 votos | 594 views
Raciónes: 1

Ingredientes

Cost per recipe $6.90 view details

Direcciones

  1. Wash rhubarb; throw away leaves and dice stems. Add in water, cover and cook slowly till rhubarb is soft. Mix together 1/2 c. of the sugar and a Tbsp. of the cornstarch and stir into the rhubarb; stir constantly over low heat till sauce is thickened, then remove from heat. Mix remaining cornstarch, sugar and salt in saucepan, add in lowfat milk and cook over direct heat with constant stirring, till mix boils and thickens.
  2. Slowly stir into the beaten Large eggs and cook over warm water, stirring constantly for 2 min. When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard. Serve chilled. 5 servings.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1215g
Calories 1353  
Calories from Fat 180 13%
Total Fat 20.12g 25%
Saturated Fat 7.83g 31%
Trans Fat 0.0g  
Cholesterol 650mg 217%
Sodium 729mg 30%
Potassium 1915mg 55%
Total Carbs 262.8g 70%
Dietary Fiber 6.3g 21%
Sugars 230.08g 153%
Protein 38.17g 61%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment