{"id":2654,"date":"2020-06-01T13:34:53","date_gmt":"2020-06-01T12:34:53","guid":{"rendered":"https:\/\/bramblyhedge.com\/?p=2654"},"modified":"2021-04-30T16:52:33","modified_gmt":"2021-04-30T15:52:33","slug":"rhubarb-jelly-and-custard","status":"publish","type":"post","link":"https:\/\/bramblyhedge.com\/rhubarb-jelly-and-custard\/","title":{"rendered":"Rhubarb Jelly and Custard"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243; background_color=&#8221;#fffde8&#8243;][et_pb_row _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.7&#8243;]<\/p>\n<p>Jelly and custard, a thing of the past, right? Wrong&#8230;.how can you resist something so simple but so delicious? \u00a0It&#8217;s great to have some recipes up your sleeve other than the statutory crumble, so give this beautiful, summery pudding a go before the rhubarb season is out.\u00a0<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;3.25&#8243;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.7&#8243;]<\/p>\n<h2 class=\"recipe-ingredients__heading\">INGREDIENTS<\/h2>\n<div>\n<p>For the Jelly:<\/p>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">500ml rhubarb juice reserved from cooking fresh, pink rhubarb<\/li>\n<li>6 sheets gelatine, or enough to set 500ml juice<\/li>\n<li>Caster sugar to taste<\/li>\n<\/ul>\n<p>For the custard:<\/p>\n<ul class=\"recipe-ingredients__list\">\n<li>300ml double cream<\/li>\n<li>3 large egg yolks<\/li>\n<li>1tbsp cornflour<\/li>\n<li>2 tbsp milk<\/li>\n<li>2 tbsp caster sugar<\/li>\n<li>Vanilla extract<\/li>\n<li>100 mls double cream, whipped<\/li>\n<\/ul>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/bramblyhedge.com\/wp-content\/uploads\/2020\/06\/IMG_9717-scaled.jpg&#8221; title_text=&#8221;IMG_9717&#8243; align_tablet=&#8221;center&#8221; align_phone=&#8221;&#8221; align_last_edited=&#8221;on|desktop&#8221; _builder_version=&#8221;4.4.7&#8243; always_center_on_mobile=&#8221;on&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.7&#8243;]<\/p>\n<div class=\"recipe-ingredients\">\n<div class=\"recipe-ingredients-wrapper\">\n<div>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-method recipe-method--no-links\">\n<div class=\"recipe-method-wrapper\">\n<h2 class=\"recipe-method__heading\">Method<\/h2>\n<div class=\"t pg-1m0 pg-1x1 pg-1h2 pg-1y9 pg-1ff1 pg-1fs0 pg-1fc0 pg-1sc0 pg-1ls0 pg-1ws0\">1. Cut up the pink parts of the rhubarb stem and boil gently in enough water to just cover them. \u00a0This should take about 10 minutes.<\/div>\n<div>\u00a0<\/div>\n<\/div>\n<div>2. Strain the juice in to a jug up to 500ml.<\/div>\n<div>\u00a0<\/div>\n<div>3. Add sugar to taste and then heat gently in a clean saucepan until the sugar has dissolved.<\/div>\n<div>\u00a0<\/div>\n<\/div>\n<div>4. Soak the gelatine in cold water for a couple of minutes, and when soft, add to the saucepan and leave on a gentle heat, stirring until completely dissolved.<\/div>\n<div>\u00a0<\/div>\n<div>5. Pour in to glasses and leave to set in the fridge for at about 4 hours.<\/div>\n<div>\u00a0<\/div>\n<div>6. Heat the cream and vanilla extract gently.<\/div>\n<div>\u00a0<\/div>\n<div>7. Whisk the egg yolks until pale in colour.<\/div>\n<div>\u00a0<\/div>\n<div>8. Add the milk to the cornflour and stir until you have a thick paste.<\/div>\n<div>\u00a0<\/div>\n<div>9. Pour the hot cream on to the egg yolks, and whisk until mixed. \u00a0Add a small amount to the cornflour paste and then pour back in to the cream.<\/div>\n<div>\u00a0<\/div>\n<div>10. Pour everything back in to the pan and return to a gentle heat. \u00a0Stir slowly, to stop the mixture sticking to the bottom of the pan. \u00a0Cook for several minutes, until thick, and remove from the heat.<\/div>\n<div>\u00a0<\/div>\n<div>11. Sprinkle with caster sugar or cover with cling film to stop a skin forming and leave to cool.<\/div>\n<div>\u00a0<\/div>\n<div>12. Once the custard is cool enough, fold in the whipped cream, and spoon in to glasses on top of the jelly.<\/div>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/bramblyhedge.com\/wp-content\/uploads\/2020\/06\/IMG_9751-scaled.jpg&#8221; title_text=&#8221;IMG_9751&#8243; align_tablet=&#8221;center&#8221; align_phone=&#8221;&#8221; align_last_edited=&#8221;on|desktop&#8221; _builder_version=&#8221;4.4.7&#8243; always_center_on_mobile=&#8221;on&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_social_media_follow url_new_window=&#8221;off&#8221; _builder_version=&#8221;3.29.3&#8243; z_index_tablet=&#8221;500&#8243; button_text_shadow_horizontal_length_tablet=&#8221;0px&#8221; button_text_shadow_vertical_length_tablet=&#8221;0px&#8221; button_text_shadow_blur_strength_tablet=&#8221;1px&#8221; box_shadow_horizontal_tablet=&#8221;0px&#8221; box_shadow_vertical_tablet=&#8221;0px&#8221; box_shadow_blur_tablet=&#8221;40px&#8221; box_shadow_spread_tablet=&#8221;0px&#8221; box_shadow_horizontal_button_tablet=&#8221;0px&#8221; box_shadow_vertical_button_tablet=&#8221;0px&#8221; box_shadow_blur_button_tablet=&#8221;40px&#8221; box_shadow_spread_button_tablet=&#8221;0px&#8221; text_shadow_horizontal_length_tablet=&#8221;0px&#8221; text_shadow_vertical_length_tablet=&#8221;0px&#8221; text_shadow_blur_strength_tablet=&#8221;1px&#8221; global_module=&#8221;1157&#8243; saved_tabs=&#8221;all&#8221;][et_pb_social_media_follow_network social_network=&#8221;facebook&#8221; url=&#8221;https:\/\/www.facebook.com\/bramblyhedgeofficial\/&#8221; _builder_version=&#8221;3.0.105&#8243; background_color=&#8221;#3b5998&#8243; follow_button=&#8221;off&#8221; url_new_window=&#8221;off&#8221;] Facebook [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=&#8221;twitter&#8221; url=&#8221;https:\/\/twitter.com\/bramblyhedge_?lang=en&#8221; _builder_version=&#8221;3.0.105&#8243; background_color=&#8221;#00aced&#8221; follow_button=&#8221;off&#8221; url_new_window=&#8221;off&#8221;] Twitter [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=&#8221;instagram&#8221; url=&#8221;https:\/\/www.instagram.com\/bramblyhedgeofficial\/&#8221; _builder_version=&#8221;3.0.105&#8243; background_color=&#8221;#ea2c59&#8243; follow_button=&#8221;off&#8221; url_new_window=&#8221;off&#8221;] Instagram [\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jelly and custard, a thing of the past, right? Wrong&#8230;.how can you resist something so simple but so delicious? \u00a0It&#8217;s great to have some recipes up your sleeve other than the statutory crumble, so give this beautiful, summery pudding a go before the rhubarb season is out.\u00a0INGREDIENTS For the Jelly: 500ml rhubarb juice reserved from [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2658,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[13],"tags":[],"class_list":["post-2654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-summer-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Rhubarb Jelly and Custard - Brambly Hedge - Children&#039;s books and gifts<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bramblyhedge.com\/rhubarb-jelly-and-custard\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhubarb Jelly and Custard\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bramblyhedge.com\/rhubarb-jelly-and-custard\/\" \/>\n<meta property=\"og:site_name\" content=\"Brambly Hedge - 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