It appears to have a streusel topping, but the sugar in the topping was added by Tom’s mom. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. A baked crust, topped with custard and fruit. If you want a very simple dessert, omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard. Clean the rhubarb and chop into small pieces, about 3 cm/ 1.2 inch. Cover, bring to a boil, and cook for about 5 minutes until the rhubarb … Combine all crust ingredients in bowl. I don’t think you can really go wrong with rhubarb though! Mix custard ingredients in bowl. According to “Ma” Clark, the original card was yellowed. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. This sounds very similar to a rhubarb crumble (but with a custardy component) my English grandmother used to make, though hers came out with more of a sauce than this did (we’d use it as ice cream topping basically). Continue baking for 6-8 minutes or until meringue is golden brown. It’s here! Bake at 350 degrees for 45 minutes. Serves 8 to 12 depending on how large you cut the slices. 1/2 sugar Store in an airtight container until needed. The topping was very heavy. 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. Why do people ruin rhubarb with strawberries? 3/4 c. flour Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly. Your version leaves out the egg etc.? I love rhubarb recipes, especially when they don’t incorporate strawberry. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. We’ve planted three rhubarb so hopefully next year we will have plenty to experiment with. With spoon, stir in rhubarb. Take off the heat and place the pan in a bowl of ice-cold water. It’s sounds good. In small bowl, combine all crust ingredients. Looks like another recipe to try. Total Carbohydrate Grease bottom of an 8"x8" square pan (or pie plate). http://www.midcenturymenu.com/2013/07/lemon-rhubarb-cake-a-mid-century-cake-recipe-test/. Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. 4-5 tablespoons of flour Chop the remaining rhubarb into 1cm/½in pieces and set aside. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. It isn’t really a crust, but the custard base. Pour in custard ingredients and layer rhubarb on top. Pour the remainder into a small bowl, cover and chill in the fridge. https://www.bbc.co.uk/food/recipes/rhubarb_and_custard_56928 Allow to cool before turning out and breaking into pieces. Strain, reserving 80ml/2¾oz for building the trifle. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. I will make this with some store-bought rhubarb while dreaming of my own rhubarb next year in my garden. 3/4 c. brown sugar The rhubarb in my local shop looked terrible, so I’ll be trying this with apples instead. I modified it as follows and love it! This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. http://www.midcenturymenu.com/2013/07/lemon-rhubarb-cake-a-mid-century-cake-recipe-test/. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil.