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Rhubarb-rosé Jelly and Custard

Rhubarb-rosé Jelly and Custard

By OcadoLifePublished on 21 March 2025“This Rhubarb-rosé Jelly and Custard is a sophisticated twist on a childhood favourite with rosé wine, elderflower cordial and a little lime zest,” says Paul Ainsworth – chef-patron of Michelin-starred Padstow restaurant Paul Ainsworth at No 6, and author of For The Love Of Food. “It also works really well with other seasonal fruit, like strawberries and raspberries, so ring the changes depending on what you have handy.”
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Time and servings

50 minsTotal time
6Servings
15 minsPrep time
35 minsCooking time

Ingredients

  • 2 medium egg yolks
  • 90g caster sugar
  • 35g Bird’s Custard Powder
  • 350ml whole milk
  • 50ml double cream
  • ¼ tsp vanilla extract
  • 600g field rhubarb, peeled and cut into 1.5 cm pieces, peelings reserved
  • 500ml rosé wine
  • 200ml elderflower & rose cordial
  • 1½ tsp agar flakes
  • 180g granola (optional)
  • ¼ lime, zested

Method

  • Step 1

    First make the custard. In a bowl, whisk the egg yolks, 30g caster sugar and the custard powder until smooth. Put the milk, cream and vanilla into a saucepan and bring to the boil over a low heat.

  • Step 2

    Remove the milk mixture from the heat and whisk 2 tbsp of it into the yolks. Trickle in the rest, whisking constantly. Pour back into the pan and return to a low heat; stir until thickened. Add a pinch of salt, then pour into a jug; cover and chill until needed.

  • Step 3

    Combine the rhubarb peelings, rosé wine, remaining 60g caster sugar and cordial in a bowl. Cover and place over a pan of simmering water for 20 mins to make a rhubarb stock; cool to room temp.

  • Step 4

    Put the rhubarb pieces in a clean pan; strain the stock over. Bring to a simmer and gently poach for 2-3 mins until tender (don’t overcook). Leave to cool; strain, reserving the stock. Set the fruit aside.

  • Step 5

    Put 500ml of the rhubarb stock into a clean pan with the agar flakes and bring to a boil, whisking until dissolved. Remove from the heat; cool for 10-15 mins.


  • Step 6

    Divide the poached rhubarb between 6 serving glasses and cover with the jelly liquid. Leave to set at room temp or chill.

  • Step 7

    Spoon the custard over the jellies; top with the granola (if using) and lime zest.