Rhubarb is one of those flavors that signals the coming of spring. A staple crop for every Canadian homesteader, in the 1800’s, as it thrives specifically in cool climates. The focus was initially on function, not flavor and was used as a medicine due to it’s perceived benefits for the digestive system. The tartness adds kick to it’s character causing it to be adored and despised with equal vigor.
Rhubarb ‘fool’ is a traditional English dessert that was popular throughout the 19th century on both sides of the Atlantic. It generally consists of a pureed fruit folded gently into a light, custard. Today’s recipe is a take on that idea using custard, pureed rhubarb and some mini donuts for ‘dunking’.
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Ingredients
Donuts
- 1/2 cup milk
- 1 egg
- 3 Tbsp + 1 tsp oil
- 2 tsp lemon juice
- 1/2 cup self-rising flour
- 1/3 cup sugar
- 1 tsp baking powder
Custard
- 3/4 cup less 1 Tbsp milk
- 1 tsp vanilla
- 2 egg yolks
- 3 Tbsp sugar
- 2 Tbsp cornstarch
Ingredients
Donuts
Custard
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Instructions
Donuts
- Preheat oven to 350 F. In a bowl, whisk together milk, egg, oil & lemon juice. In another bowl, combine flour, sugar & baking powder. Stir wet ingredients into flour mixture until combined in a smooth batter.
- Brush mini donut pan with butter. Fill each cup about 1/2 full; bake for about 4-5 minutes or until they test done. Place some sugar in a shallow dish. Remove baked donuts from oven; while still warm coat with sugar. Set aside.
Custard
- In a saucepan, bring milk & vanilla to a boil. In a bowl, whisk egg yolks, sugar & cornstarch together. Add the hot milk to egg mixture slowly whisking as you do so. Return the mixture to the saucepan & bring slowly to a boil, whisking constantly until thickened.
To Serve
- Divide custard between 4 custard dishes; place a spoonful of sauce on top. Serve the mini donuts on the side, ready to be 'dunked'.