Photo: Eiliv Sonas Aceron
Rhubarb & custard jelly
12 ingredients
25 min + 15 min
Makes 1 jelly to serve 4-6
openrecipes
The classic flavour combination takes centre stage in this wobbly pudding with creamy and fruity set layers
Estimated Nutrition (whole recipe, rough)
339
Calories
15g
Protein
19g
Fat
26g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sunflower Oil | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a little sunflower oil , for greasing
- 700g rhubarb , chopped
- 175g golden caster sugar
- 6 gelatine leaves
- pink food colouring (optional)
- 350ml whole milk
- 300ml pot double cream
- 1 vanilla pod , split lengthways and seeds scraped out
- 5 gelatine leaves
- 140g golden caster sugar
- 4 large egg yolks
- 2 tbsp custard powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes