This is a recipe my mum made and is totally delicious, it sends me back to my childhood as soon as I taste it. Mmmm!
Ingredients
- 300g rhubarb, chopped into small chunks
- 150g sugar
- juice 1 large lemon
- 2 tsp vanilla paste
- 1 Swiss roll (I use Co-Op Raspberry Swiss Roll)
- 1 x 135g raspberry jelly
- 600mls boiling water
- 2 x 75g sachets instant custard powder
- 600mls double cream lightly whipped
Method
- Chop the Swiss roll into small pieces and place into your serving bowl
- Make up the jelly to the packet instructions and pour over the Swiss roll, cool and chill until set
- Place the rhubarb into a saucepan and add the lemon juice, vanilla and a little water
- Cook over a medium heat until the rhubarb is soft and cooked, cool
- Make up the 2 packets of instant custard but only add half the boiling water recommended, this is to make sure the get a firm set custard, whisk until thick
- Cool slightly
- Meanwhile spoon ¾ of the cooled rhubarb onto the set jelly and sponge
- Pour over the custard and cool then chill well
- Spoon over the lightly whipped cream and spoon the rest of the rhubarb in the centre of the cream
- Re-chill and serve
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