Rhubarb with English Custard

1lb rhubarb, ends trimmed and cut into 1/2 in pieces (about 4 cups)
About 1 1/3 cups water
3/4 cup sugar
a 1/2 inch-thick slice fresh gingerroot
2c English Custard (recipe to follow)
Put the rhubarb into a saute pan that has a lid. Add 1 cup water and cook, covered, over medium heat for 4-5 minutes, just until the rhubarb is barely tender(watch carefully so it doesn't turn to mush. Remove rhubarb from the pan and set aside; discard the water. Put the sugar, 1/3 c water and the gingerroot into the saute pan and heat a minute or two, stirring constantly until the sugar dissolves. Add the rhubarb, stir gently so the rhubarb is covered with syrup, cook 1 minute and remove from the heat. Let cool. Remove the gingerroot and serve with the English Custart poured over the rhubarb.

English Custard (This really is a pouring sauce...not thick)
2 cups of milk
1/2 cup sugar
4 egg yolk, lightly beaten
1/8 tsp salt
2 tsp vanilla extract

Heat the milk in a heavy bottomed (like you'll be if you eat too much of this!) saucepan to the simmer point (bubbles form around the edges of the pan and steam rises from the milk). Remove from the heat, add the sugar and stir a few minutes to dissolve. Pour a little of the hot milk over the yolks, stirring briskly. Add the yolk mixture to the milk, return to the heat, add the salt and cook over a low heat, stirring constantly. After a few minutes pay close attention and keep stirring; when you feel a slight thickening of the custard, remove from the heat ( it will be a thin sauce). Pour into a bowl through a sieve or strainer, add the vanilla and stir a few seconds until the custard is cool. It will thicken somewhat as it cools.
Serve either warm or chilled.

I keep the custard in a pitcher in the fridge..this recipe is from Marion Cunningham's 'The Breakfast Book"

Enjoy!