g Country Range RTU Custard (buy it, don’t make it!)
g advocaat
1 Country Range Leaf Gelatine
Hendricks gin (enough to do the job)
strawberries, to garnish
straws
Method
1
Step 1
Dice the rhubarb but don't peel it as you need to keep the red colour as much as possible. Add the rhubarb to a pan with the sugar and a splash of gin and allow to simmer away until the rhubarb is nice and soft.
2
Step 2
Meanwhile, soak the gelatine in cold water. Scrape the seeds out of the vanilla pod and add to the custard. Squeeze out the gelatine leaves and add to a small amount of hot water. Whisk until the gelatine is completely dissolved in the water.
3
Step 3
Next, add this juice to the custard and whisk in quickly. Pour the custard into 4 glasses equally and leave in the fridge to set.
4
Step 4
By now the rhubarb will be nice and soft and can be strained through a fine sieve and cooled.
5
Step 5
Once the custard is set spoon the rhubarb into the glass and smother with Hendricks gin - or whatever you prefer.
6
Step 6
Decorate with a strawberry, raspberry or blueberry and serve with a straw and teaspoon.
Ingredients
300 g rhubarb
100 g caster sugar
1 Country Range Vanilla Pod
300 g Country Range RTU Custard (buy it, don’t make it!)