Haribo Rhubarb and Custard Sweets Tub, 810g

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Start by prepping your rhubarb and custard topping. If you are using fresh rhubarb, cut it into smaller chunks (roughly about 2- 3 cm long) and place it in a wide saucepan with caster sugar and 2 tablespoon of water. Cook it until it starts to break up and becomes jammy. If you'd like, you can add few drops of pink food colouring to intensify the colour of the compote.

Serve warm or at room temperature, drizzled with the remaining rhubarb juice before serving. Store any leftovers in the fridge. My favorite sugar substitute is A monkfruit blend. The monkfruit blends usually include erythritol. The flavor of the custard using this blend is very good. Some people will notice a “cooling” taste from the erythritol part of the blend. Some people also experience digestive issues with erythritol. 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. Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls.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.

In terms of looks, they’re a wonderful combination of red and yellow (rhubarb custard, naturally) and they’re an extremely popular retro sweet – perhaps even more popular than rhubarb and custard as a dessert. As boiled sweets go, these are real classics, and it’s no surprise they have survived this long. You might want to learn How to Freeze Rhubarb as well; the frozen pieces can be used for this dessert.

I also baked these in rectangular, 20cm x 30cm (8' x 12') baking pan. As it is shallower and has larger surface, baking time will differ. For fudgy and gooey texture, you will bake them for about 35- 40 minutes. Add another 5-10 minutes for more cakey texture.

The rhubarb tastes fresh and with just a hint of sharpness. And it is perfectly balanced by the rich, luxuriousness of the sweet, creamy custard.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. It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. Preheat the oven to 170°C fan/190°C/gas 5. Cut the rhubarb into 2.5cm pieces, then mix with the caster sugar in a medium roasting tin. Transfer to the oven and roast for 20 minutes. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. I like anything made with this wonderful plant, so you will probably get a few more recipes posted here before the season is over. Have a look at this Blueberry Rhubarb Jam, this Simple Syrup, or this amazing Strawberry Rhubarb Bundt Cake! And learn What to Do with Rhubarb? (Bake, Cook, Preserve - a full article all about dealing with rhubarb.