Rhubarb and custard sundaes
Serves: 6
Prep time: 15 minsTotal time: 
Recipe by Lizzie Kamenetsky / Recipe photograph by Tara Fisher
Rhubarb and custard sundaes
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
360Kcal
Fat
4gr
Saturates
3gr
Carbs
69gr
Sugars
69gr
Fibre
3gr
Protein
7gr
Salt
0.01gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 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
Step by step
Get ahead
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.
