Baked Custard & Rhubarb Recipe

Ingredients -

For the Custard
300ml double cream

200ml whole milk

120g caster sugar

1 vanilla pod, or 1 tsp vanilla bean paste

3 egg yolks

1 pinch salt

For the rhubarb

200g forced rhubarb, washed, trimmed and cut into 5cm pieces

55g caster sugar

1/2 lemon, juiced

Method -

Place the rhubarb in a roasting dish with sugar and lemon juice. Mix this well, ensuring the rhubarb is nicely coated. Leave this to macerate for 30 mins or if you can't wait that long pop it in the oven once it has warmed up.

Heat the oven to 190°C/170°C fan/gas mark 5. Place the rhubarb in the oven for 10-15 mins. Keep an eye on it, as you don't want to overcook. Once done lower the oven to 150°C/130°C fan/gas mark 2.

In a saucepan warm the cream, milk, vanilla and half the sugar. Meanwhile, whisk the egg yolks and remaining sugar together. Pour in the warmed mixture and then whisk. Return to the heat and warm.

Add the pinch of salt and pour this mix into a ceramic baking dish, removing the vanilla pod if using. Cover with cling film and place in a larger dish. Boil the kettle and fill the larger dish until the water reaches halfway up the ceramic dish.

Place in the oven for 35-40 mins or until the middle is just jiggly.

Once done allow the custard to cool completely. Enjoy with the rhubarb and don't forget to drizzle over the juices.

Volunteer Tip

You could always warm through your rhubarb if you'd prefer it that way.

The rhubarb will keep for a few days in the fridge in a container - it would be a delicious accompaniment to granola & yoghurt.