Baumann’s Rhubarb and Custard Cocktail

Cooking Time

Ingredients

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Ingredients

  • g rhubarb
  • g caster sugar
  •   1 Country Range Vanilla Pod
  • 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!)
  • 100 g advocaat
  • 1 Country Range Leaf Gelatine
  • Hendricks gin (enough to do the job)
  • strawberries, to garnish
  • straws