Rhubarb and Custards

Name: Rhubarb and Custards
Yield: Makes about 600 g/1 lb 6 oz
Ingredients: grapeseed or groundnut (peanut) oil, for greasing; grapeseed or groundnut (peanut) oil, for greasing; grapeseed or groundnut (peanut) oil, for greasing; 450 g/1 lb/2¼ cups granulated (white) sugar, plus extra for tossing; 150 ml/¼ pint/⅔ cup water; 1.5 ml/¼ tsp cream of tartar; 15 ml/1 tbsp golden (light corn) syrup; 10 ml/2 tsp tartaric acid; ½ vanilla pod (bean), scraped; ½ vanilla pod (bean), scraped; 2-3 drops pink food colouring

Preparation info

Makes about
600
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Inspired by a delicious dessert made from stewed rhubarb and vanilla-flavoured custard that was once common in schools, these iconic two-tone treats are one of the most popular and enduring British boiled sweets.

Using two colours requires a pre-heated oven so that you can keep the unworked portion of syrup warm.

Ingredients

grapeseed or groundnut (peanut) oil, for greasing
450 g/1 lb/

Dessert
Gluten-free
Vegan

Method

Grease a marble slab, a metal scraper and a pair of kitchen scissors. Prepare an ice-water bath. Preheat the oven to 150°C/300°F/Gas 2.
Combine the sugar, water, cream of tartar and golden syrup in a medium, heavy pan and stir over a medium heat to dis

Energy 2015kcal/8595kJ; Protein 2.5g; Carbohydrate 534.4g, of which sugars 534.4g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 269mg; Fibre 0g; Sodium 71mg