Serves 6: Prep 15 mins: Cook 25 mins
Ingredients
400g Fresh Rhubarb, skinned & cut into 3cm pieces
40g Caster Sugar
4 Ball of Stem Ginger in syrup, chopped
2 tsp Corn flour
For the Custard Layer
500ml Double Cream
150g Caster Sugar
1 Vanilla Pod, split lengthways
3 large Eggs
5 tbsp Demerara Sugar
Method
STEP 1/ Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
STEP 2/ For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
STEP 3/ Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.