Stewed Rhubarb and Custard Flutes



Stewed Rhubarb:

  • 2 cups rhubarb, sliced into 1-inch pieces.
  • 1/2 cup water
  • 1/4 cup sugar


6 Champagne Flutes

30 Forno Bonomi Italian Amaretti cookies

Fresh mint leaves or edible flowers to garnish.

To make the stewed rhubarb, simmer it together with the sugar and water until the mix becomes thick and pulpy. Set aside to cool a bit.

Prepare your custard according to the directions on the package and let it cool and thicken slightly before use. Or a tin of Ambrosia Devon Custard already to use!

Place one Amaretti cookie in the bottom of each of your champagne glasses. Then add a layer of custard (about 3-4 tbsp), then 2-3 a layer of rhubarb (about 2-3 tbsp). Then add 3 Amaretti cookies and repeat the pattern until the glass is full, finishing with a layer of the rhubarb on top.

Place in the refrigerator for at least an hour before serving. Garnish with one more Amaretti cookie and fresh mint and flowers.

Serves 6.

Ingredients in bold available in store