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
Rhubarb Jelly & Custard (Vegan)
A classic flavour combination makes this delicious, healthy dessert a wonderful nostalgic treat! It's allergen-free so everyone can enjoy it.
Ingredients
- 1 heaped tbsp agar flakes
- 240 ml / 1 cup apple & rhubarb juice*
- 360 ml 1 ½ cups water
- optional natural pink food dye
For the vanilla bean custard
- 240 ml / 1 cup almond milk, or coconut milk for a nut-free alternative
- 1 tbsp arrowroot powder
- 2 tbsp agave nectar or maple syrup
- 1 tsp vanilla bean paste, or 2 tsp vanilla extract
Instructions
- 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.
Make the custard
- 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.
To serve
- Remove the jellies from their molds, if using and serve with the custard on top. Enjoy!
Nutrition Information
Yield 2Amount Per Serving Calories 143Carbohydrates 31gFiber 2gSugar 27gProtein 1g
Natalie | Feasting on Fruit says
Sea veggies have never looked so pretty! And that custard, I think I could just drink that stuff <3 I have some agar in my pantry that's been waiting to be used, you have inspired me now!
Aimee says
I didn’t so much “drink” the custard, as I did lick it from the bowl, after this shot :D It was so amazing! Thanks Natalie <3
Shanta says
Hi Aimee,
I’ ve just subscribed to your blog as this ruvarb jelly custard recipe csught my eye. As w
I cannot use gelatine I have been looking for an agar-agar recipe. So thank you for posting one. Just aquick question can you tell me the agr flakes in gms as i have a packet of agar ribbions and also in powder form so how much should I use in gms. Please help as my daughter loves jellies.
Aimee says
Hi Shanta, thanks for subscribing :-) I looked up some info here: http://www.vegsource.com/talk/recipes/messages/51571.html which says 1 tbsp of the flakes is equivalent to 1/2 tsp of the powder. I would make it more like 3/4 – 1 tsp though because I use a generous tablespoon size. Hope that helps and let me know how you get on!
Gin says
I watch a lot of UK tv, and this is the most British vegan recipe I’ve ever seen. :D Rhubarb and custard! Never tried it but I totally want to, except I’d have to special order the apple and rhubarb juice. You pics are lovely!
Aimee says
Haha did you ever watch the cartoon roobarb and custard? I have the theme tune stuck in my head now…
Linda @ Veganosity says
Jell-o wasn’t my jam when I could eat it, but I have to say that you’ve sold me on trying the vegan version. That color is gorgeous!
Aimee says
Thank you Linda!
Lisa | Sweet 2 Eat Baking says
Oh wow, these are beautiful, Aimee. I’ve never tried using Agar instead of gelatine, but I’ve seen it being used in that viral video floating around on FB with that waterdrop cake thats not a cake- ha.
The custard looks incredible too. I’m a huge vanilla bean fan so love the little specks of vanilla in the custard.
Aimee says
Oh yeah, I saw that. It was weird that it was called a cake but it looked interesting! And yes, the vanilla bean is essential for that custardy taste. Always have to have those little specks :-) Thanks Lisa!
Uma Srinivas says
Like always looks awesome! Never tried jelly custard. Time to try out!
Aimee says
Thank you Uma :-)
Nicole says
This recipe looks so simple yet so sophisticated…..I’m saving for later!
Aimee says
Thanks Nicole :-)
Mel @ avirtualvegan.com says
Such a delicious looking dessert. I adore rhubarb and haven’t had any yet this year. I need to go get some!
Aimee says
I definitely don’t make enough of rhubarb season. I need to make another rhubarb recipe I think!
Kathy Hester says
This looks amazing. I’ve can’t wait to try it out!
Aimee says
Thank you, Kathy!
Vicky Rockcliffe says
Oh Aimee, I love this recipe. I’ve not eaten jelly and custard for years and this is so sophisticated and grown-up.
Aimee says
Well, you know me Vicky – sophisticated is my middle name… NOT! But I think you would really enjoy this! I’ll swap you a jelly for some crumble?
Rebecca @ Strength and Sunshine says
This looks too pretty to eat! I have a ton of agar to use…O goodness! I want to try!