A childhood classic, rhubarb and custard is all about simplicity and comfort. Here we've used forced rhubarb, cooked quickly on a high heat to keep the vibrant pink colour. Settle in and enjoy this quintessentially British pud.
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Here's how you do it
First cut the rhubarb into 1 inch chunks and add to a hot pan with a bit of water to stop it sticking and a good sprinkling of sugar, to taste (depending on how sweet/tart you like it). Put a lid on, then let it bubble away for about 5 mins until the rhubarb has softened but is still in chunks.
Pour the milk into a saucepan with 2/3 of the sugar and bring to the boil steadily over a medium heat.
Once the milk has come to the boil, bring the heat down to low and stir until it thickens. A tip to know when it's thick enough is to stir with a wooden spoon; when the milk is ready, it will coat the back of the spoon and if you run a finger down it a clear trail will be left.
Meanwhile, whisk the egg yolks with the remaining sugar and vanilla essence. It should be thick enough so when you lift the whisk and drag it across the bowl, a trail will be left (also known as light ribbon consistency).
Now pour in the hot milk, whisking continuously. Sieve the mixture to get rid of any eggy strings and pour it back into a clean saucepan. Over a medium heat stir the custard until it thickens.
Ladle the custard into a bowl and heap the rhubarb on top.
Chef's Tip: You'll have egg whites left over from this recipe; why not whip them up into meringues to crumble over the top?