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Rhubarb and Custard

A quintessentially British dessert featuring tart rhubarb jelly, velvety custard, crisp dried rhubarb, and crunchy homemade honeycomb pieces.

DessertBritishRhubarbShowstopperCustardHoneycomb
Estimated Nutrition
Calories
755.1
kcal / serving
3020.2 kcal total
Carbs
133.9g
per serving
535.6 g total
Fat
22.1g
per serving
88.4 g total
Protein
8.7g
per serving
34.8 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
20
g
Caster Sugar
For dried crisp
45
g
Caster Sugar
For macerating
1.5
leaves
Gelatine
Softened in cold water for jelly
100
g
Caster Sugar
For custard
10
ml
Vanilla Purée
Or extract
1
leaf
Gelatine
Softened in cold water for custard
70
g
Liquid Glucose
200
g
Caster Sugar
For honeycomb
20
g
Bicarbonate Soda
CondimentsSauces
10
ml
Grenadine Syrup
For dried crisp
Dairy
150
ml
Whipping Cream
150
ml
Milk
6
unit
Egg Yolk
NutsSeeds
1
unit
Angelica Shoots
Thinly sliced, optional
Other
35
g
Honey
Clear
Vegetables
1
stalk
Rhubarb
For dried crisp
450
g
Rhubarb
Macerated and cooked
2
slices
Ginger
Fresh root

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
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