Raymond Blanc’s rhubarb and custard recipe on Kew on a Plate

Raymond Blanc make a delicious rhubarb and custard dessert that is ideal for springtime meal on Kew on a Plate.

Raymond says; “This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb.”

The ingredients for the dried rhubarb crisp are: 1 rhubarb stick, 20g caster sugar and 2 tsp grenadine syrup.

To macerate and cook the rhubarb: 450g rhubarb, cut into 1cm pieces and 45g caster sugar.

For the jelly: 2 thin slices fresh root ginger and 1½ gelatine leaves, softened in cold water and drained.

For the custard, 150ml whipping cream, 150ml milk, 100g caster sugar, 2 tsp vanilla purée or good-quality vanilla extract, 6 egg yolks and 1 gelatine leaf, softened in cold water and drained.

For the honeycomb: 35g clear honey, 70g liquid glucose, 200g caster sugar and 20g bicarbonate of soda.