Rhubarb and custard, forced rhubarb and ginger

Rhubarb and custard, forced rhubarb and ginger

Mark Broadbent, who developed this recipe, says: "The combination of rhubarb and custard takes me straight back to my childhood and this re-worked version of the time old classic will have you harking back to the days of queuing at the sweetshop for your half pound.

If you don’t have a blow torch then you can use the grill on a high setting. If so its probably best to then serve this is a ramekin rather than a glass as I’m not sure a martini glass would withstand a battering under a grill!"

Serves 4

Ingredients

400g forced rhubarb, trimmed and cut into 2cm pieces from Turnips

150g caster sugar

300ml water

2tbs grenadine

3cm knob of ginger, sliced from Only Organics

For the custard

4 egg yolks

4tbs golden caster sugar

400ml double cream from Real France

1 vanilla pod from Spice Mountain

2tbs golden caster sugar for brûlée-ing

Method

In a heavy based saucepan add the rhubarb, caster sugar, water, grenadine and sliced ginger and bring to a simmer. Stir to dissolve the sugar and then turn the heat to medium-low so that the syrup isn’t quite simmering. Poach the rhubarb in the syrup until very tender and almost beginning to fall apart.

Remove and divide the rhubarb (draining off any excess juice) between 4 glass serving dishes eg a martini glass or pretty glass ramekin. Chill until ready to serve.

Meanwhile get on with your custard – Put the cream in a saucepan with the vanilla pod (split with the seeds removed and added to the cream as well) over a low heat and warm until small bubbles rise to the surface of the cream. Whisk the egg yolks and golden caster sugar together until light and fluffy.

Once the cream is warmed remove from the heat and remove the vanilla pod. Slowly pour the cream mix into the egg yolks whisking constantly as you go until you have a smooth thin custard mix. Add the custard back to the pan and cook over a very low heat stirring for about 20 minutes or until the mixture has thickened to a thick custard consistency.

Make sure to stir into the corners of the pan to prevent any bits of custard from cooking into scrambled eggs! If this does happen though don’t worry, just sieve the custard to remove the bits. Remove this from the heat and leave to chill until you are ready to serve.

Once you are ready to serve divide the custard mix and spoon over the rhubarb in your glass serving dishes. Sprinkle the sugar over the top of the custard and then brûlée with a blow torch until the tops are evenly golden brown. Leave these to cool for a moment or two before you serve so that the sugar has time to completely set into that seriously satisfying layer you have to crack through.