Method

• 1.
  Place rhubarb on a heatproof plate, cover and microwave on high for 31/2 minutes or until tender (it will break apart). Stand to completely cool.
• 2.
  Transfer to a blender with custard and molasses, and whiz until well combined.
• 3.
  Meanwhile, soak gelatine in cold water for 5 minutes or until softened. Squeeze out excess liquid and transfer to a small frypan over low heat. Cook, swirling the pan occasionally, until gelatine is melted. Add melted gelatine to rhubarb mixture and whiz until well combined. Divide rhubarb mixture among four 1-cup (250ml) heatproof dishes and chill for 3 hours or until set.

• 4.
  Scatter with caster sugar and caramelise with kitchen blowtorch. Chill for 1 hour or until just set, then serve.