13 Jun 2013

Rhubarb and Custard Ice Lollies

So here's the thing, I have only recently discovered that I like custard.  My mom hates custard with a firey passion so I was never given it as a child.  I've always liked rhubarb and custard sweets though, so I thought I'd give the real thing a crack seeing as it is a classic and all.  I really love rhubarb and custard now, so much so that I thought I'd enter it as my fourth recipe in Ice Lolly Week!  

I used paper cups instead of an ice lolly mould for this recipe to show that there are other ways of making ice lollies.  Also ways of making them bigger too...

What you will need:
220g Rhubarb (top and tailed)
50g Caster Sugar
1-2 tbsp Water
500g Fresh Custard

Firstly chop the rhubarb into 1 inch chunks and pop half of them into a small, heavy bottomed sauce pan.  Pour the sugar and water over the top, bring gently to the boil on a medium to low heat and then simmer for 5 minutes stirring occasionally.  Add the rest of the rhubarb and simmer for a further 10 minutes, again stirring occasionally to stop the mixture from sticking.

Take the pan off the heat and then leave to cool.  Pour the rhubarb equally between 4 paper cups and then cover with the fresh custard.  Insert a lolly stick and then pop into the freezer until set.

You can warm the cups with your hands to remove the lollies or simply tear off the paper cups.

Again who knew something so easy could taste so good.  Oh my goodness.  Tangy and creamy is such a brilliantly good combination made even better (dare I say it) by being icy cold!  Excuse me while I go and eat the lot!

Check out my other ice lolly recipes below:

Day 5: Chocolate and Berry Pudding Pops (Vegan).


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