Photo: Niklas Rhose
Rhubarb and custard
18 ingredients
2 hr
Serves 4
openrecipes
This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb.
Estimated Nutrition (whole recipe, rough)
405
Calories
15g
Protein
19g
Fat
44g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Syrup | not in our table | 0 |
| Angelica | 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
- 1 rhubarb
- 20g/¾oz caster sugar
- 2 tsp grenadine syrup
- 450g/1lb rhubarb
- 45g/1½oz caster sugar
- 2 thin slices fresh root ginger
- 1½ gelatine
- 150ml/5fl oz whipping cream
- 150ml/5fl oz milk
- 100g/3½oz caster sugar
- 2 tsp vanilla purée or good-quality vanilla extract
- 6 egg yolks
- 1 gelatine
- 35g/1¼oz clear honey
- 70g/2½oz liquid glucose
- 200g/7oz caster sugar
- 20g/¾oz bicarbonate of soda
- young angelica
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes