To make the sponge, cream together the butter, sugar and vanilla in a stand mixer until light and fluffy In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. For this ultimately palatable creation, prepare half a batch of 3-Ingredient Pie Crust. Press the crust dough into the bottom of a 9×9-inch (23×23-cm) baking pan. Prebake at 350 °F (175 °C) for 15 minutes. Pour your cooked rhubarb on the prebaked pie crust. Top with the custard mixture and bake for about 40 minutes, or until the filling is almost set but still a bit wobbly in the center. Let cool until room temperature. Make a keto meringue by beating 3 egg whites and 1/4 cup (60 ml) of allulose or powdered erythritol until stiff peaks form. Spread the meringue evenly on the custard. Return to the oven for about 15 minutes until the top of the meringue gets golden brown color. Remove from the oven, let cool, and serve warm. Variation 5: Gluten-Free Sugar-Free Rhubarb Custard Bars After that, you’ll cook the rhubarb with vanilla stevia until the rhubarb is soft. Then, you’ll pour the scrumptious-smelling mixture into 6 ramekins.

Wash and trim the rhubarb, then peel into long, even strips with a vegetable peeler. Put the cooled sugar syrup in a small bowl and submerge the rhubarb strips. Soak for 20 minutes. Custard - The recipe calls for two types of custard: powdered and ready-made. Powdered custard is used in the cake batter, to replace part of flour and create that delicious, buttery taste. Ready-made custard is used on top, along with rhubarb. But you can use only powdered custard in the whole recipe. See the recipe notes for instructions. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks.

Marks and Spencer Mint Humbugs

Alternatively, you may want to try some of my other blondie recipes, like these Chocolate Chip Walnut Blondies or readers favourite Biscoff White Chocolate Blondies.

Once dried out, remove from the oven and carefully peel away from the tray, and set aside on a fresh piece of baking paper until completely cooled. To use, you can plunge into buttercream, this looks good if you fold them in half so they create spiky bits out from the top of the cakes.For this delectable variation, add 1 cup (240 ml) of chopped fresh strawberries with the rhubarb to the saucepan and cook until soft. Proceed with the custard as directed. Variation 2: Sugar-Free Ginger Rhubarb Custard Once the rhubarb is just cooked, let it stand out of the oven with the foil removed for 20 minutes. You might be disappointed with the colour the moment it comes out of the oven, by the way, but after a few minutes it will begin to glow a bright candy pink. Gently transfer with a slotted spoon or spatula (or both) to another dish for now. You should have about 300ml / 1¼ cups of liquid in the tin, although if you wait about 5 minutes, you will see more juice collecting under the rhubarb in its dish; add that to the juice in the tin.

Use a natural sugar substitute for the custard: To make the custard sugar-free, use a natural calorie-free sugar substitute such as allulose (which I recommend to this recipe), stevia, powdered erythritol, or monk fruit. Follow the recommended amounts for the specific sugar substitute you are using, as the dosing varies a lot depending on the sweetener. White chocolate - You will need about 200 g of white chocolate in total. I normally use bar of chocolate and chop it into small chunks. That said, you can use chocolate buttons, chips or wafers.

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I decided to use allulose for the custard but cook rhubarb with vanilla stevia to sweeten this super-tart ingredient and lend a hint of elegant vanilla taste. In all its simplicity, vanilla is a perfect match with rustic rhubarb. I was planning to spoon the cooked rhubarb into ramekins and then pour the custard mixture on top — just like I do with my berry versions. Let the custard cool before serving: Allow the custard to cool close to room temperature before serving. This will help it set and develop its full flavor. You can also chill the custard in the fridge for a few hours before serving it as a refreshing dessert on a hot day. To make the crumble topping, rub the flour and butter in-between the tips of your fingers until they resemble breadcrumbs (or use a food processor for this) . Mix in the sugars, squeeze the mix together to form some larger clumps, and then sprinkle out evenly onto a baking tray. Press down with your palms firmly to create a joined up, thin layer of crumble. Bake for 10-15minutes until golden brown and then set aside to cool. Next, mix in the dry ingredients: flour, custard powder and baking powder. Add them to the cooled butter mix and stir until combined. Pour in the vanilla and fold in the white chocolate, before pouring the mix into baking tin. You can savour each flavour separately. But your tastebuds really zing to life when the two combine to make a truly classic boiled sweet.

Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Spoon the buttercream into the piping bag and cut a 1 cm hole at the end of the bag to give you a large circle to pipe through or use a large open star nozzle to get a nice whippy tall effect. Pipe the buttercream onto the cupcakes in a large dome or whipped swirl, making sure to hold the bag directly above the cakes not at an angle. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. Growing rhubarb in my garden has allowed me to enjoy this seasonal ingredient and to experiment with various recipes to find the perfect way to showcase its distinct flavor. I have found that creating a particularly exceptional rhubarb custard involves finding the right balance between the tartness of the rhubarb and the smoothness of the custard. Additionally, using high-quality ingredients, such as farm-fresh eggs and heavy cream, can make all the difference in the outcome of this delightful treat — both taste-wise and nutrient-wise. Lay out the rhubarb strips in a single layer, not touching each other, smoothing them so they lie flat

Set aside 125ml / ½ cup of the rhubarb juices for now and measure out another 175ml / ¾ cup of the rhubarb juice (I should say that by the end of the hothouse rhubarb season it seems to make less liquid; if you don’t have enough, I suggest you make up the amount with orange juice), then add to it the red vermouth. Taste one teaspoon just for the joy of it, although once you do so, it will be hard not to drink the rest. You can store these in the airtight container for up to 3-4 days. The blondies will also freeze well. Make sure to wrap each slice well, then transfer to freezer-friendly container. freeze the individual Defrost them overnight in the fridge. FAQs