Very lightly grease a 1-litre jelly mould
with oil, then make the rhubarb layer.
Put the rhubarb and caster sugar in a
pan with 250ml water, cover with a lid
and simmer for 5-8 mins until the rhubarb
is really soft, then remove from the
heat. Put the gelatine in a small bowl
of very cold water to soften.
Line a large sieve with muslin or a
J-cloth, place over a bowl and pour in the
rhubarb liquid, then leave to drip through.
Once all the liquid has dripped through,
return the juice to the pan over a low
heat. If your rhubarb juice isn’t very pink,
you can add a drop of food colouring.
Once soft, remove the gelatine from the
water and squeeze out any excess, then
add to the warm rhubarb juice, stirring
until the gelatine dissolves. Pour half
the rhubarb liquid into your jelly mould
and put in the fridge to set for 3 hrs.
Leave the remaining rhubarb juice at
Meanwhile, make the custard layer.
Put the milk, cream, and vanilla pod and
seeds in a pan, heat gently until just
simmering, then remove from the heat.
Soak the gelatine in a bowl of very cold
water. In a large bowl, whisk the sugar,
egg yolks and custard powder until
smooth and pale. Pour over the warmed
milk, whisking to combine. Pour the hot
mixture into the pan and heat gently until
thickened slightly, then remove from the
heat. Remove the gelatine leaves from the
water, squeeze out any excess liquid, add
to the custard and stir well. Leave to cool.
Once the first layer of jelly has set,
pour over half the cooled custard layer.
Chill for a further 3 hrs.
Repeat the process with the remaining
jelly, making sure each layer is well set
before you add the next. If the jelly starts
to set at room temperature, you can
reheat it very gently on the hob – just
make sure it doesn’t boil, as this will stop
the gelatine from setting. Once the jelly
has had its total setting time, ease the
edges away with your fingers, then turn
out onto a plate (you may have to give a
little jiggle to dislodge the jelly) and serve.