Thanks Will. I will definitely try switching the strawberry and rhubarb around although I’m fairly happy with it at 1.5%, yes it’s strong and predominately rhubarb but I imagine the custard will only improve after a 2+ week steep.
I’m thinking maybe 0.5% of CAP Super Sweet to just sweeten and round the rhubarb further.
Any alternatives to vanilla swirl to boost the custard notes? Not concinved it’s the best choice.
Right now it tastes like rhubarb and custard boiled sweets, very tasty but was aiming for a more authentic desert type flavour of cooked rhubarb and custard like a rhubarb crumble covered in custard but without the crumble.