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A bunch of Rhubarb - delicious with Birds Custard
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A bunch of Rhubarb - delicious with Birds Custard
A bunch of Rhubarb - delicious with Birds Hot Custard Sauce - featuring a recipe for Rhubarb Charlotte Date: 1915
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14356502
© Mary Evans / Grenville Collins Postcard Collection
Advertorial Brand Bunch Charlotte Classic Custard Dessert Nov15 Pudding Recipe Rhubarb Sauce Stalks
EDITORS COMMENTS
A Delightful Rhubarb Charlotte with Birds Hot Custard Sauce: A Timeless English Dessert Recipe from 1915 This charming photograph showcases a beautiful bunch of vibrant red rhubarb stalks, ready to be transformed into a classic English dessert. The rhubarb, with its tart and slightly sweet flavor, is the perfect base for a Rhubarb Charlotte, a delightful pudding that has stood the test of time. The Rhubarb Charlotte is a true classic, and when served with Birds Hot Custard Sauce, it becomes an unforgettable dessert experience. The velvety smooth and rich custard sauce complements the tangy rhubarb perfectly, creating a harmonious balance of flavors and textures. To make this delectable dessert, begin by preparing the rhubarb Charlotte. Arrange the stewed rhubarb in a mold, cover it with sponge cake, and top it off with more stewed rhubarb. Once set, turn it out onto a plate and serve it with a generous pouring of Birds Hot Custard Sauce. This photograph, taken in 1915, is a testament to the enduring popularity of this dessert. The rhubarb, with its rich history and versatility, continues to be a beloved ingredient in kitchens around the world. So, gather your ingredients, roll up your sleeves, and prepare to indulge in a timeless dessert experience. Recipe for Rhubarb Charlotte: Ingredients: - 1 lb rhubarb, trimmed and cut into 1 inch pieces - 1 lb sponge cake, crumbled - 1/2 lb butter - 1 lb sugar - 4 eggs - 1 lb flour Instructions: 1. Cook the rhubarb with 1 lb sugar and a little water until tender. 2. Line a Charlotte mold with sponge cake, pressing it down firmly. 3. Spread a layer of stewed rhubarb over the cake. 4. Repeat the layers until the mold is filled. 5. Bake in a preheated oven at 350°F (175°C) for 1 hour. 6. Serve with Birds Hot Custard Sauce.
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