Rhubarb Ile Flottante

We had some company over for dinner recently, which meant I had an excuse to break out some dessert. And when it comes to dessert there's little I like better than fruit and custard. Right now, the "fruit" is rhubarb.

On the whole this was a successful dessert, and well-received. However, I used duck eggs to make it, and I have to say this is the third time I have tried using duck eggs to make meringue and have not been impressed with the results. They have a lower water content than chicken egg whites, apparently, and they seem to end up dense and tough no matter how well-beaten they are. Also, I cooked them a bit too long. A minute to poach the "îles" seems far too short, but so it was - my last ones were definitely better than the earlier ones.

Traditionally they are also poached in milk, but I am far too cheap to do that. I can't see that water didn't work just fine, my duck problems notwithstanding.

6 to 8 servings
1 hour prep time

Make the Custard:
1 cup milk
1 cup 10% cream
1/8 teaspoon salt
4 large egg yolks
1/4 cup maple syrup
1 teaspoon vanilla extract

Whisk the milk, cream, salt, and egg yolks in the top of a double boiler until smooth - set the egg whites aside in a mixing bowl; you will need them later. Whisk in the maple syrup. Heat over simmering water, whisking frequently, until the mixture begins to thicken. At that point, whisk it constantly until it thickens. This is a fairly thin custard, and once it has thickened noticeably, it will thicken no more, so be careful not to overcook it. Pour it into a shallow serving dish or divide it amongst individual serving dishes.

Stew the Rhubarb:
2 cups chopped rhubarb stems
1/3 cup maple syrup
1 tablespoon arrowroot or tapioca starch
1 tablespoon sherry

Clean and chop the rhubarb, and put it in a pot with the rest of the ingredients. Mix well to dissolve the starch before you begin to heat it. Heat it gently, stirring constantly, until it begins to simmer. Cover and simmer until the rhubarb softens and disintegrates, stirring frequently.

When it is done spoon it gently and evenly over the cooled custard.

Poach the Meringue:
4 large egg whites
1/4 cup sugar
a pinch of salt

Put a large, shallow pot of water on to boil.

Beat the egg whites until foamy, then beat in the sugar and salt. Continue beating the egg whites until they are very stiff. Drop the meringue by large spoonfuls into the boiling water. Let boil for 1 minute on each side, then remove them with a slotted skimmer, draining them well. Arrange them over the custard and rhubarb. Keep chilled until ready to serve.




Last year at this time, by complete co-incidence, I made Rhubarb Barbecue Sauce on Ribs.

Posted in: Ontario Food