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Rhubarb and custard jellies
Serves: 6
Prep time: 25 minsTotal time: 
This recipe contains partially cooked eggs. / Recipe photograph by Toby Scott
Rhubarb and custard jellies
Serves: 6
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
600Kcal
Fat
35gr
Saturates
20gr
Carbs
63gr
Sugars
63gr
Fibre
3gr
Protein
7gr
Salt
0.1gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
For the jelly and purée
- 2 x 400g packs forced rhubarb, trimmed
- 100ml elderflower cordial
- 150g caster sugar
- 3 sheets platinum-grade leaf gelatine
For the custard layer
- 300ml whole milk
- 1 x 300ml carton double cream
- 6 large egg yolks (you could freeze the whites for meringues)
- 150g caster sugar
- 1 tsp vanilla bean paste or extract
- 2 sheets platinum-grade leaf gelatine
Step by step
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.TipSave 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.