Individual Maple Rhubarb Custards

• Maple Rhubarb Sauce
• 3 cups trimmed chopped rhubarb
• 1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
• 1 cup pure maple syrup
• juice of 1/2 lemon (I used Meyer lemon)
• Custard
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 4 eggs
• 1/4 organic sugar

1. Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.
2. Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.
3. Cool before using in this recipe, or anywhere else you would use a fruit sauce.
4. Bring the milk, cream, and vanilla to a simmer. Remove from heat and set aside to cool.
5. Preheat oven to 350 degrees F.
6. In a small bowl, whisk the eggs with the sugar.
7. Whisk the milk into the eggs/sugar.
8. Butter your custard cups.
9. Place a few spoonfuls of the rhubarb sauce into each cup and pour the custard equally into each one over the sauce.
10. Place filled custard cups into a pan and fill the pan with hot water that comes about 1/2 way up each cup.
11. Bake for 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.
12. Remove from the water bath and allow to cool. Refrigerate for 1-2 hours before serving.
13. To serve, run a knife around the edges to loosen each custard and then invert onto a serving dish.

maple rhubarb sauce, rhubarb, strawberries, maple syrup, lemon, custard, milk, heavy cream, vanilla, eggs, sugar

Taken from food52.com/recipes/4342-individual-maple-rhubarb-custards (may not work)