Rhubarb Custard Popsicles

Custard recipe adapted from King Arthur Flour

Makes about 10 popsicles in 1/3 cup molds

If you want to do a little experimenting of your own, you can swap out the strawberry rhubarb for some other kind of jam or compote. And if you don’t have popsicle molds, you could go old school and freeze these in paper cups. Fill the cups with the custard and compote and cover them with tin foil. After they have been in the freezer for 45 minutes to an hour, insert popsicle sticks through the foil and into the popsicles.

Oh, also, you will probably have some extra compote. I get annoyed when recipe writers are like, “This makes three times as much filling as you need – you’re welcome for the ticking food–waste clock I’ve started for you!” But, this is strawberry rhubarb compote. I’m sure you can figure out something to do with the leftovers. You are very smart!

Ingredients

Custard

• 1 1/2 cups whole milk
• 1/4 cup sugar
• A large pinch of salt
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/2 tablespoon flour
• 2 large egg yolks
• 2 tablespoons butter

Strawberry Rhubarb Compote

• 6 ounces rhubarb, cut into 1 inch pieces, fresh or frozen (about a heaping cup)
• 6 ounces strawberries, fresh or frozen
• 1/4 cup honey
• Up to 1/4 cup sugar, optional (if you want a sweeter compote)
• Pinch of salt

Instructions

1. Make the custard: Combine 1 1/4 cups milk, sugar and salt in a small saucepan. Bring to a simmer over medium heat, stirring frequently
2. Meanwhile, combine the cornstarch, flour, egg yolks and remaining 1/4 cup milk in a small bowl. Whisk to combine.
3. Once the milk mixture on the stove is simmering, whisk a little of it into the yolk mixture to temper the eggs.
4. Pour the egg/milk mixture back into the simmering milk. Bring to a boil, whisking constantly. Boil for a minute or two until the mixture thickens – According to King Arthur flour, it will be done when it reaches 165 degrees.
5. Remove from heat and whisk in butter and vanilla extract.
6. Press a piece of cling wrap directly onto the surface to prevent a skin from forming, then chill until cool.
7. Make the compote: Combine all of the compote ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring a little to make sure nothing burns on the bottom of the pan. Simmer until strawberries are soft and rhubarb is falling apart – about 10 minutes. Mash any large strawberry chunks with a fork or potato masher. Taste and add sugar if desired. Set aside to cool.
8. Assemble the popsicles: Alternate dolloping a little of the custard and then a little of the compote (1/2 a tablespoon or so) in each mold until you reach a quarter inch from the top. If you want, you can use a wooden skewer to swirl the layers together a little. Snap the lids on and freeze until solid – 3 to 4 hours.