The latest edition of Country Kitchen is out and my strawberry lace biscuits have made the front cover! I am very proud! I have two articles this month - Valentine's treats and rhubarb recipes. I will save the Valentine recipes to share with you a bit nearer to Valentine's day but here is one of my rhubarb recipes.

Rhubarb and Custard Jelly

Who could forget the wonderful rhubarb and custard sweets that you sucked on as a child. Even as an adult, on the occasions that I see them I still buy and enjoy them! There is something so perfectly balanced about the sharp and tangy rhubarb against the creamy vanilla custard. In a modern twist, make this jelly for a perfect teatime treat which will be enjoyed by children and adults alike.

Serves 6
Preparation time 30 minutes plus chilling

400grams/14oz rhubarb, peeled and chopped
350 ml water
3 tbsp caster sugar
500ml milk
14 sheets of leaf gelatine
1 tbsp custard powder
A few drops of red food colouring (if your rhubarb is not very pink!)

You should make your jelly the day before you wish to use it to enable both layers to set. This recipe will fill an an 800ml jelly mould. If you have a larger mould simply increase the quantities for each layer. Begin by simmering the rhubarb with two tablespoons of caster sugar and the water until the rhubarb is very soft. When cooked, strain the rhubarb through a fine meshed colander. You should have approximately 250ml of liquid. Add a little water if you have less than 250ml. If you wish, add a few drops of red food colouring to the liquid. Return the rhubarb liquid to the pan. Soak six leaves of the gelatine in cold water for 10 minutes until softened, then squeeze out all the water. Add the gelatine to the rhubarb liquid and heat gently until the gelatine has melted. Pour the liquid into the jelly mould through a strainer to remove any gelatine that has not melted completely and leave to set in the fridge. When the rhubarb jelly has set, make the custard jelly. Soak the remaining eight leaves of gelatine in cold water for 10 minutes. Whilst the gelatine is soaking, mix the custard powder with the remaining tablespoon of sugar in a bowl. Heat the milk in a pan, bring to the boil and pour immediately over the custard mix. Whisk well and return to the pan. Squeeze out the gelatine, add to the pan and simmer until the gelatine has melted. Pour the custard jelly into the mould on top of the rhubarb jelly, again straining it as your pour. Leave aside to set. When you are ready to serve, dip your mould in hot water for 30 seconds and then invert the jelly mould on to a plate to release the jelly. Serve with ice cream!