Roasted Strawberry Rhubarb Custard Popsicles
Serves: makes 8-10 popsicles
 
Ingredients
  • 2 Rhubarb Stalks, sliced
  • 1 pound Strawberries, hulled and halved
  • ¼ cup Sugar
  • FOR THE CUSTARD LAYER:
  • 2 cups milk
  • ¾ cups Sugar
  • 7 egg yolks
  • pinch of salt
  • 1 teaspoon Vanilla
Instructions
  1. Preheat the oven to 425 degrees. Place the strawberries and rhubarb in a 9x13 baking dish and coat with the sugar. Roast for 25 minutes. Remove from oven and let cool. Pour roasted fruit into a blender and puree until smooth. Run mixture through a sieve, if desired, and discard strawberry seeds. Set aside to chill in the refrigerator
  2. FOR THE CUSTARD LAYER:
  3. Place the milk, sugar, and salt in a saucepan and heat just to steaming while stirring occasionally to dissolve the sugar. In a mixing bowl, whisk the egg yolks together until smooth. Slowly pour ⅓ of the hot milk in a steady stream into the egg yolks while whisking constantly. Pour the tempered egg yolks back into the pan and heat on medium/high while stirring constantly. Cook until mixture thickens slightly, just enough to coat the back of a spoon. Do not let boil. Remove from heat and stir in the vanilla.
  4. Let cool completely.
  5. TO ASSEMBLE:
  6. Pour the strawberry rhubarb puree and cooled custard into popsicle molds in alternating layers. Freeze for one hour and insert popsicle sticks in the middle of each mold. Freeze for another 6-8 hours or overnight.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/06/22/roasted-strawberry-rhubarb-custard-popsicles/