Rhubarb and custard flavoured sweets can come in many different formats. These Rhubarb and Custard sweets are not like the traditional hard boiled ones, being softer to eat and perhaps a more contemporary idea. Just as delicious though.

Ingredients – Allergens listed in bold

Sugar; wheat 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.