Have you ever tried agar jelly (jello) before? I won’t lie, the texture is not exactly like gelatine. It’s slightly softer and smoother but nonetheless delicious. There are other gelatine-free options out there but I haven’t tried them, personally. I just love the fact that something as nutritious as agar agar, (a sea vegetable) can create a dessert as wonderful as this! Rhubarb and custard is such a classic flavour combination. One of my favourites.
The easiest way to make this jelly is to use shop-bought Apple & Rhubarb juice but if you prefer to make your own or can’t get hold of any, you can just juice them yourself using approximately 2 stalks of rhubarb and 3 apples. Mix the juices and taste to make sure the ratio is right. The juice should be pleasantly tart and sweet. If it’s overly tart or bitter, you will need more apple juice.
This jelly is:
- Vegetarian and vegan
- Dairy free and eggless
- Gluten-free, grain-free and paleo-friendly
- Low-fat and low calorie
- Refined sugar-free
- High in calcium
- 1 heaped tbsp agar flakes
- 240ml / 1 cup apple & rhubarb juice*
- 360ml 1½ cups water
- (optional) natural pink food dye
- Pour the water in to a medium saucepan and sprinkle the agar flakes on top. Bring to the boil then reduce to a simmer. Stir until the flakes are completely dissolved (usually about 10 minutes).
- Remove from the heat and stir in the juice and dye, if using.
- Pour into 2 glasses or mini jelly molds and leave to set for at least 4 hours or overnight.
- Mix the milk, arrowroot and agave together in a blender until smooth. Pour into a small saucepan and bring to the boil. Remove from the heat and stir until thickened. You don't want this to thicken too much as it won't be pourable otherwise. So if it's thickened too much, simply whisk in more milk.
- Add the vanilla bean paste.
- Remove the jellies from their molds, if using and serve with the custard on top. Enjoy!