Rhubarb & Custard Jelly Recipe

In a saucepan, combine rhubarb and sugar. Cook over medium heat until rhubarb is soft and sugar is dissolved, about 10 minutes.

Meanwhile, soak the gelatin sheets in cold water for 5 minutes. Once softened, squeeze out the excess water and add the gelatin sheets to the rhubarb mixture. Stir until gelatin is completely dissolved.

Remove from heat and strain the mixture through a fine sieve, discarding any solids.

Pour the strained rhubarb mixture evenly into 4 serving glasses or moulds. Allow to cool for 10 minutes, then place in the fridge to set for at least 1 hour.

Once the rhubarb jelly has set, carefully pour the custard over the jelly, filling each glass to the top. Return to the fridge and allow to set for another hour.

Garnish with fresh mint leaves before serving.