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Rhubarb, strawberries and custard make the most mouth-watering combination and these cute little pots are popular with all ages from 12 months upwards.

This is a pudding that won’t give a sugar high, as it contains low GI coconut sugar, eggs and whole milk. It’s easy to make dairy or egg-free too, for those with allergies or who choose to follow a fully plant-based diet.

Here are the details...
Print Recipe
Servings Prep Time
pots 5 minutes
Cook Time
30 minutes
Servings Prep Time
pots 5 minutes
Cook Time
30 minutes
Here are the details...
Print Recipe
Servings Prep Time
pots 5 minutes
Cook Time
30 minutes
Servings Prep Time
pots 5 minutes
Cook Time
30 minutes
Ingredients
Compote & Sauce
  • 400 g Rhubarb (fresh or frozen, chopped into 2cm thick slices)
  • 400 g Strawberries (fresh or frozen, finely chopped, keeping some slices for decoration)
  • 70 g Coconut sugar (or light muscovado sugar)
Custard
Units
Instructions
  1. Place the rhubarb, strawberries and coconut sugar in a pan on a medium heat and cook for 15 minutes until the rhubarb is soft.
  2. Sieve most of the liquid from the compote and put the liquid back in the saucepan to make the sauce. Reduce the liquid on a high heat to thicken, which usually takes 10-15 minutes.
  3. Whilst the sauce is reducing, pour the compote into little glass jars or ramekins.
  4. Again, whilst the sauce is reducing, warm the milk in a saucepan on a medium heat.
  5. Beat the egg yolks, cornflour, vanilla and honey together in a separate bowl until combined well.
  6. Pour the egg yolk mixture into the milk, stir well and continue to heat.
  7. The custard should thicken up within a few minutes.
  8. Pour a thick layer of the custard on top of the compote and then a thin layer of the sauce and decorate with a sliced strawberry.
Recipe Notes

Cooks' Tips:

  • Dairy-Free – swap to almond, rice or soya milk
  • Egg-Free - leave out the egg yolks and add ½ teaspoon extra corn flour
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