Ingredients
12 total- 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
7 stepsStep 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.