Vanilla Rhubarb Custard

Vanilla Custard

• ½ cup heavy whipping cream

• ¼ cup unsweetened almond milk (or hemp milk for nut-free)

• 3 large egg yolks

• ⅓ cup Swerve Confectioners

• Pinch salt

• 1 ½ tbsp butter

• 1 tsp vanilla extract

• ¼ tsp xanthan gum

Roasted Rhubarb

• 2 cups fresh rhubarb, chopped

• ⅓ cup Swerve Confectioners

• 2 tbsp water

Vanilla Custard

1. Bring the whipping cream and almond to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
2. Slowly whisk about half of the hot cream into the yolks to temper, then slowly return the yolk/cream mixture back to the saucepan and cook until thickened, about 4 to 5 minutes, whisking continuously. It thickens up very suddenly and quickly, so watch it carefully!
3. Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with xanthan gum, whisking as you go, to combine well. Let cool to room temperature and then spoon into 4 small dessert cups. Refrigerate 2 hours.

Roasted Rhubarb

1. Preheat the oven to 375F. In a glass or ceramic baking dish, toss together the rhubarb, sweetener, and water. Roast 20 to 25 minutes, until softened.
2. Mash with a fork to help release the juices. Let cool 15 minutes, then serve atop the custard.