so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb. Equipment and preparation: for this recipe you will ...

Squeeze the gelatine to remove most of the moisture and add to the hot custard ... Spoon the rhubarb on top and around. Scatter over some of the crumble and serve.