Saturday, June 8, 2013

Rhubarb Custard Ramekins (Gluten Free)

My friend Suzanne said today "rhubarb, rhubarb, rhubarb.  We are so blessed to have so much rhubarb!"  My sentiments exactly.

Here is a simple baked custard with rhubarb that can be eaten as dessert and even breakfast!  Good any time of day.  My mom often made a similar rhubarb custard in pastry as "pie" for our family.  I have added more flour to the ingredients to make it more cake-like.  It may seem like a lot of nutmeg but it blends in well and the end result is not overpowering.

Rhubarb has the right kind of fibre to keep you regular.  Follow this link to find out more about growing and cooking with rhubarb

butter or oil for ramekins
4 cups rhubarb, sliced, fresh - 1 litre
3 eggs, medium or large
3/4 cup brown sugar - 175 ml (I used organic)
3 Tbsp milk of your choice - 45 ml
1/4 cup brown rice flour (or your choice - I used Bob's Red Mill brand) - 60 ml
3/4 tsp nutmeg, ground - 3.75 ml

1.  Butter/oil three ramekins or oven proof bowls and place on baking tray.  They should have capacity for 1 1/2 cup (375 ml) as the recipes puffs up and you don't want them to run over when they bake.  Set aside.  
2.  Slice rhubarb and divide among dishes.
3.  Mix eggs, sugar, milk, flour and nutmeg in blender or food processor.  If you don't need a gluten free version whole wheat flour works well.  Pour equally over the rhubarb in the ramekins.

4.  Bake at 350'F for 30-40 minutes or until custard is set.  Test centre with knife to make sure they are cooked through and liquid is absorbed.

NUTRITION FACTS (per one ramekin or 1/3rd recipe): 360 calories, 6 g fat, 2 g saturated fat, 165 mg cholesterol, 90 mg sodium, 72 g carbohydrate, 4 g fibre, 56 g sugar, 8 g protein.   % Daily Values are 4% Vitamin A, 20% Vitamin C, 25% calcium and 10% iron.

(c) Nancy Guppy, RD, MHSc.  
Visit my website to find out more about online nutrition counselling. 

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