What it is
A chewy version of the classic, pink rhubarb against yellow custard, softer than the boiled sweet and easier to eat quickly.
Taste
Where it comes from
Rhubarb and custard as a pudding is Victorian, made possible by Yorkshire's forced rhubarb sheds and by custard powder, invented in 1837 by Alfred Bird for a wife who could not eat eggs. The chewy sweet version is modern, giving the same flavour in a softer format.
What it's made of
Sugar, wheat starch, glucose syrup and palm fat with gelatine, in two flavours, with fruit and plant concentrates from safflower, lemon, sweet potato, apple and blackcurrant.
Ingredients and allergens
Ingredients
Sugar; <strong>wheat</strong> starch; glucose syrup; palm fat; gelatine; dextrose; emulsifier: mono and diglycerides of fatty acids, citric acid esters of mono and diglycerides of fatty acids; acid: citric acid; acidity regulator: trisodium citrate; flavourings, fruit and plant concentrates: safflower, lemon, sweet potato, apple, blackcurrant, radish; colour: copper complexes of chlorophyllins; glazing agents: white and yellow beeswax, carnauba wax; invert sugar syrup.
Allergens
Contains: Gluten
