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Poached rhubarb and custard
Fruit and vegetables
500g/1lb 2oz
forced rhubarb
, cut into batons
300ml/10fl oz
raspberry
wine
Tins, packets and jars
290ml/10fl oz full-fat milk
25g/1oz shop-bought
custard powder
100g/3½oz
oats
Cooking ingredients
100g/3½oz
caster sugar
1
vanilla pod
125g/4½oz
caster sugar
35g/1¼oz
caster sugar
1–2 tbsp runny
honey
Dairy, eggs and chilled
250ml/9fl oz
double cream
120g/4½oz free-range
egg yolks
125g/4½oz
double cream
3 free-range
egg whites
250g/9oz cold
custard
(from above)
Other
2 tbsp fresh mint leaves, picked
Back to recipe
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