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. Don’t let it boil or it will ‘split’. 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 150°C 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 20–35 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.
