Rhubarb & Custard with a Ginger Sponge

Perfect for your spring menu, this Sweet, tart Rhubarb and Creamy Custard is a winning combination!

Rhubarb & Custard with a Ginger Sponge


Ginger sponge
2  eggs

60g sugar
1tsb candied ginger finely chopped
30g Melted Butter
60g plain flour

Custard Bavarois
3  egg yolks

300ml full fat milk
½ pod Vanilla pod
65g caster sugar
35g cornflower
100grm double cream
2 leaf bronzed leaf gelatine (softened)

Oven baked Rhubarb
2 sticks Yorkshire rhubarb (thin)

80g caster sugar
Splash grenadine

Rhubarb Glaze
100g  rhubarb puree

50g caster sugar
50ml water
3 leaf bronze leaf gelatine (softened)


Ginger sponge
Heat oven to 180 degrees

Combine eggs & sugar in a bowl and whisk over heat until sabayon
Fold in melted butter and ginger
Gently fold in the flour
Spread on to a lined baking sheet to about 1cm
Cook for 5- 6 minutes until slightly coloured
Turn out on to baking parchment sprinkled with caster sugar and peel back the paper and leave to cool

Combine egg yolks & sugar and whisk until pale

Add cornflour and mix
Add warmed milk infused with vanilla
Place mix in to a saucepan and heat over a low heat until thickens to a custard consistency
Add gelatine and mix thoroughly
Once cool add semi whipped double cream and fold in gently
Leave to one side at room temperature

Line and baking sheet with baking parchment

Sprinkle with caster sugar
Place rhubarb cut in to 5cm pieces (approx.)
Sprinkle more sugar on top
Add a splash of grenadine
Cover with cling film and place in a low oven for 5 minutes (test regularly)

Rhubarb glaze:
Mix all the ingredients together

Bring to the boil and pass through a chinois
Add soften gelatine, mix and set to one side

To Assemble:
Use a 5cm circular mould

Cut sponge to fit
Layer rhubarb
Add custard bavarois
Top with rhubarb glaze
Chill for 2-3 hours

I like to serve with Rhubarb Coulis and Clotted Cream