Rhubarb & custard jelly

Rhubarb & custard jelly

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(1 ratings)

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Cooking time

Prep: 25 mins Cook: 15 mins Plus up to 6 hrs chilling

Skill level

Moderately easy

Servings

Makes 1 jelly to serve 4-6

The classic flavour combination takes centre stage in this wobbly pudding with creamy and fruity set layers

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
575
protein
8g
carbs
60g
fat
34g
saturates
19g
fibre
2g
sugar
57g
salt
0.2g

Ingredients

  • a little sunflower oil, for greasing

For the rhubarb layer

  • 700g rhubarb, chopped
  • 175g golden caster sugar
  • 6 gelatine leaves
  • pink food colouring (optional)

For the custard layer

  • 350ml whole milk
  • 300ml pot double cream
  • 1 vanilla pod, split lengthways and seeds scraped out
  • 5 gelatine leaves
  • 140g golden caster sugar
  • 4 large egg yolks
  • 2 tbsp custard powder

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Method

  1. Very lightly grease a 1-litre jelly mould with oil, then make the rhubarb layer. Put the rhubarb and caster sugar in a pan with 250ml water, cover with a lid and simmer for 5-8 mins until the rhubarb is really soft, then remove from the heat. Put the gelatine in a small bowl of very cold water to soften.
  2. Line a large sieve with muslin or a J-cloth, place over a bowl and pour in the rhubarb liquid, then leave to drip through. Once all the liquid has dripped through, return the juice to the pan over a low heat. If your rhubarb juice isn’t very pink, you can add a drop of food colouring. Once soft, remove the gelatine from the water and squeeze out any excess, then add to the warm rhubarb juice, stirring until the gelatine dissolves. Pour half the rhubarb liquid into your jelly mould and put in the fridge to set for 3 hrs. Leave the remaining rhubarb juice at room temperature.
  3. Meanwhile, make the custard layer. Put the milk, cream, and vanilla pod and seeds in a pan, heat gently until just simmering, then remove from the heat. Soak the gelatine in a bowl of very cold water. In a large bowl, whisk the sugar, egg yolks and custard powder until smooth and pale. Pour over the warmed milk, whisking to combine. Pour the hot mixture into the pan and heat gently until thickened slightly, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess liquid, add to the custard and stir well. Leave to cool.
  4. Once the first layer of jelly has set, pour over half the cooled custard layer. Chill for a further 3 hrs.
  5. Repeat the process with the remaining jelly, making sure each layer is well set before you add the next. If the jelly starts to set at room temperature, you can reheat it very gently on the hob – just make sure it doesn’t boil, as this will stop the gelatine from setting. Once the jelly has had its total setting time, ease the edges away with your fingers, then turn out onto a plate (you may have to give a little jiggle to dislodge the jelly) and serve.

Recipe from Good Food magazine, May 2013

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Comments

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cdacn1's picture

I have had a bit a mare making this but through no fault of the receipe. As I'm planning to take it to a family bbq which includes vegetarians I opted to use Vege gel. I haven't used this before and found it a little odd to work with particularly in the fruit jelly. Despite following the instructions and taking it to simmering point it went all globular when the Vege gel was added. After seeking advice the only thought was to get it hotter. I've done this with the second batch and it seems to have worked. Think next time thi will be made as a none vegie option!

scottdl286's picture

This is an amazing recipe and a great twist on a classic pudding.

As technical as it looks I didn't find it difficult to make at all, maybe time consuming but worth it.

I did mine in a loaf tin, cubed it up and garnished it with a small line of crumble mix. Tasted great and made me very popular at work!

wenroslaw's picture

It was a time consumig process to make, but well worth the effort, it was delicious. I made it in individual wine glasses. I like the contrast of thick creamy custard with light refreshing jelly. Was surprised how pink the rhubarb jelly was, didn't need to add food colouring.

helenclare5's picture
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Loved the idea of this recipe and the rhubarb jelly worked a treat and was lovely. The custard was also good - but felt the texture too heavy a contrast to the lightness of the jelly. Flavourwise - a classic and delicious combination.

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