Rhubarb and custard

An upmarket presentation of rhubarb - an old family favourite.

Rhubarb and custard


Serves 6

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.

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]
Energy 793kj
Protein 4.2g
Total fat 3.6g
- saturated fat 2.2g
Carbohydrates 35.0g
- sugars 31.3g
Fibre 0.8g
Sodium 124mg

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