Rhubard and Custard ice lollies

Total Time: 4 hours (including freezing time)
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Difficulty: Easy
Yield: 8–10 lollies (depending on mould size)
Suitable for: Vegetarian diets

Introduction

Few desserts capture the essence of summer quite like an ice lolly, and when it comes to nostalgic flavor combinations, rhubarb and custard tops the list. This Rhubarb and Custard Ice Lollies recipe blends the tart, fruity brightness of stewed rhubarb with the creamy richness of homemade custard. The contrast in color and flavor not only looks beautiful when frozen into layered lollies, but also delivers a taste that’s as refreshing as it is comforting.

Whether you’re making these for a garden party, a family treat, or simply to relive your childhood with a twist, these ice lollies are sure to impress.

Ingredients

For the Rhubarb Compote:

• 300g fresh rhubarb, chopped into 1-inch pieces

• 80g caster sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract (optional)

For the Custard:

• 300ml whole milk

• 2 egg yolks

• 2 tbsp cornflour

• 60g caster sugar

• 1 tsp vanilla extract

• 100ml double cream

Equipment Needed

• Saucepan

• Whisk

• Mixing bowls

• Fine sieve (optional, for smoother texture)

• Ice lolly moulds

• Ice lolly sticks

• Measuring jug or spoon

• Freezer

Instructions

Step 1: Make the Rhubarb Compote

1. Place the chopped rhubarb, caster sugar, and lemon juice into a medium saucepan.

2. Heat gently over medium heat, stirring occasionally until the rhubarb begins to break down (about 10–12 minutes).

3. Once the mixture is soft and slightly thickened, stir in the vanilla extract (if using).

4. Remove from heat and allow to cool slightly. For a smoother consistency, you can puree the compote in a blender or push it through a sieve.

5. Set aside to cool completely.

Step 2: Prepare the Custard

1. In a small bowl, whisk together the egg yolks, cornflour, and half the sugar until smooth.

2. In a saucepan, heat the milk and the remaining sugar until steaming but not boiling.

3. Slowly pour the warm milk into the egg yolk mixture while whisking constantly to prevent curdling.

4. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5–7 minutes).

5. Remove from heat, stir in the vanilla extract and double cream. Let the custard cool completely before assembling the lollies.

Tip: For a richer custard, add a knob of butter after cooking and let it melt through.

Step 3: Assemble the Ice Lollies

1. Once both the rhubarb and custard have cooled, spoon alternating layers of rhubarb compote and custard into your ice lolly moulds.

2. Use a skewer or chopstick to gently swirl the layers if you’d like a marbled effect.

3. Insert the lolly sticks and place the moulds in the freezer for at least 4 hours, preferably overnight.

Serving & Storage

Serving Suggestion:
To release the ice lollies from the moulds, briefly dip them in warm water for 5–10 seconds and gently pull them out. Serve immediately on a hot day for a cool, tangy-sweet treat.

Storage Tips:
These lollies can be stored in the freezer for up to 2 months. If you’re not using them all at once, remove them from the moulds once frozen and store in a freezer-safe bag or container to save space.

Variations & Customizations

• Dairy-Free Option: Use oat milk or almond milk and a dairy-free cream alternative. Choose plant-based custard or make one with cornstarch and plant milk.

• Add Fruit: Add fresh strawberries or raspberries to the rhubarb compote for added sweetness and flavor complexity.

• Sweeter Tooth: Increase sugar slightly in both layers if you prefer a sweeter lolly.

• Ready-made Shortcut: In a hurry? Use ready-made custard and cook only the rhubarb compote.

Nutritional Information (Per Serving, Approx.)

Nutrition values are approximate and may vary depending on exact ingredients and serving sizes.