Rhubarb and custard jellies

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Debbie Major

Serves 6 | prep 25 mins | total time 45 mins, plus setting and cooling

Ingredients

Get ahead

These can be made 3 days ahead.

Cut the rhubarb into 2.5cm pieces. Put the cordial, rhubarb, sugar and 150ml cold water into a wide, deep, lidded pan, cover and cook over a low heat for 6-8 minutes until tender, but not falling apart. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes.
With a slotted spoon, lift 200g of the rhubarb out of the juice into a processor; blend to a purée for the topping. Cover and chill.
Lift the gelatine from the water, squeeze it out and drop into the hot rhubarb; swirl until melted. Divide the rhubarb and juice between 6 glasses; chill for 2 hours or until set.
Tip Save time with a 500ml tub of fresh, chilled custard. Heat half of it, stir in the soaked gelatine, then add the other half. Pour over the jellies; set in the fridge.
Meanwhile, for the custard, bring the milk and cream to the boil in a medium nonstick pan. Whisk the egg yolks, sugar and vanilla together in a bowl for 2 minutes until thick and pale. Soak the leaf gelatine as before.
Whisk the hot milk into the egg mixture, pour back into the pan and cook gently, stirring constantly, for 6-7 minutes until it has thickened and coats the back of a wooden spoon. Pour into a large bowl. Squeeze out the soaked gelatine and stir into the custard until melted. Leave at room temperature for about 30 minutes until thickened but not set.
Spoon the custard evenly over the jellies and return to the fridge for 2-3 hours to set. Spoon some of the rhubarb purée on top to serve.

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