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In anticipation of Rhubarb Season, here's something different to do with it!
Prep time: 15 mins, plus 6-12 hrs chilling
Cooking time: 45 mins
Serves 4
400g rhubarb, trimmed and cut into 1cm pieces
9 tblsps. golden caster sugar
4 medium egg yoks
450ml double cream
1 vanilla pod, seeds scraped and reserved
1. Preheat oven to 200c, gas 6.
Place rhubarb in a small roasting tin with 3 tblsps sugar and toss to coat. Roast for 20 mins. Divide between 4 ramekins and chill.
2. Place 4 tblsps sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based pan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the pan and stir gently over a low heat for 20 mins, or till very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 4 ramekins. Refrigerate for 6-12 hours.
3. Sprinkle the remaining 2 tblsps sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few mins, then serve.
mmmm....
Prep time: 15 mins, plus 6-12 hrs chilling
Cooking time: 45 mins
Serves 4
400g rhubarb, trimmed and cut into 1cm pieces
9 tblsps. golden caster sugar
4 medium egg yoks
450ml double cream
1 vanilla pod, seeds scraped and reserved
1. Preheat oven to 200c, gas 6.
Place rhubarb in a small roasting tin with 3 tblsps sugar and toss to coat. Roast for 20 mins. Divide between 4 ramekins and chill.
2. Place 4 tblsps sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based pan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the pan and stir gently over a low heat for 20 mins, or till very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 4 ramekins. Refrigerate for 6-12 hours.
3. Sprinkle the remaining 2 tblsps sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few mins, then serve.
mmmm....
Mind you, I love rhubarb with an eggcup of sugar!! (sometimes I even remember to dip the rhubarb into the sugar)
Let's go diggin' dirt.... 
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