Rhubarb and custard sundaes
Serves 6 | prep 15 mins | total time
- 800g pink rhubarb, cut into 3cm pieces
- 200g caster sugar
- juice of 1 lemon
- 1 tsp vanilla extract or vanilla bean paste
- 1 x 135g pack orange jelly cubes
- 1 x 500g pot Be good to yourself custard
- 1 x 170g pot natural Greek yogurt
For the crystallised petals
- 1 medium egg white
- 4 tbsp caster sugar
- petals from 1 pink rose
Make up to the end of step 3 a day ahead. Keep the jelly chilled.
- Put the rhubarb in a wide, shallow pan with the sugar, lemon juice, vanilla and about 50ml water. Cook, covered, stirring occasionally, over a low heat for about 15 minutes until the rhubarb is tender. Strain the rhubarb through a sieve, pushing to make sure you extract as much juice as possible – you need about 300ml – for the jelly*. Chill the rhubarb until needed.
- Dissolve the jelly cubes in 300ml boiling water, then stir in the rhubarb juice; cool to room temperature. Pour into 6 x 250ml glasses or 1 large glass trifle bowl (about 2 litre capacity); chill for 4 hours until set.
- Whisk the egg white in a bowl until frothy and scatter the sugar on a plate. Using a pastry brush, brush the rose petals all over with the egg white and lightly dust with the sugar to coat. Leave to harden on baking paper for 3-4 hours or overnight.
Tip * Mix any leftover juice with Prosecco or Sparkling Water for a refreshing drink
- Using a slotted spoon, put the rhubarb on top of the set jellies/jelly, then pour all but 2 tablespoons of the custard over the top. Mix the remaining custard with the Greek yogurt, dollop over the centre of the custards/custard, decorate with the rose petals and serve.