Cardamom & Vanilla Roasted Rhubarb With Custard

INGREDIENTS:

6 large rhubarb sticks, trimmed and cut into 3-inch pieces
2 tbsp golden caster sugar
2 tbsp runny honey
1 dstsp cardamom pods, finely crushed

For the custard
300ml whole milk
200ml double cream
1 fresh vanilla pod
4 egg yolks
100g caster sugar
1 heaped tsp cornflour

METHOD:

Start by making the custard. Pour the milk and cream into a saucepan. Split open the vanilla pod and scrape out the seeds, with the tip of a knife, into the milk. Heat the mixture to just below boiling then leave to cool a little.

Whisk the egg yolks, sugar, and cornflour together, then pour on the hot milk and cream and whisk until smooth. Return to a clean pan. Cook gently, stirring all the time, until the custard thickens. Donโ€™t let it boil or it will โ€˜splitโ€™. Remove from the heat. Strain into a bowl or jug and cover over the surface to stop a skin forming. Leave until cold, then chill.

Heat the oven to 150ยฐC fan

Arrange the rhubarb pieces in a single layer over a large shallow baking dish. Scatter over the crushed cardamom, sugar, trickle over the honey and 2 tablespoons of water. Turn everything together.

Place the rhubarb in the oven for 20โ€“35 minutes, or until it is soft but not broken down. Remove from the oven and set aside to cool.

Place the rhubarb in a stack in a bowl, drizzle with the juices from the rhubarb and pour your custard over.


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