Rhubarb and custard
An upmarket presentation of rhubarb - an old family favourite.
6-8 stalks rhubarb, topped and tailed
¼ cup sugar
3 cups water
1 pkt raspberry jelly
2 cups ready-made custard
8-10 rhubarb ribbons
Slice rhubarb into 2-3 cm lengths.
Bring sugar and water to the boil, add rhubarb and simmer until just tender. Remove rhubarb, and set aside.
Retain the rhubarb water and use as the liquid to make the raspberry jelly. Follow the packet instructions.
Pour jelly into the bottom of large glasses. When cool and set, carefully add the rhubarb. Top with custard and decorate with rhubarb ribbons.
Preheat oven to 180°C.
Peel fresh rhubarb into ribbons.
Place on baking sheets and dry in preheated oven until crisp.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||2.2g|