RHUBARB

RHUBARB & CUSTARD Serves 2

1. Heat the oven to 160c. 2. In a small baking dish, mix 200g chopped rhubarb, ¼ tsp vanilla extract, 30g caster sugar and 25ml water. Cover with foil and bake for 25 minutes. 3. In a pan, bring 50ml each milk and double cream to the boil. 4. In a bowl, whisk 2 egg yolks, ¾ tsp cornflour and 30g caster sugar. Gradually pour in hot milk mix, stirring constantly. Pour back into pan and heat gently. Stir for 5 minutes, so thickened. 5. Serve custard with rhubarb spooned over.

RHUBARB GALETTE Serves 8

1. Unroll a sheet of ready-roll pastry on to baking parchment. Trim to a 30cm circle. Sprinkle 3 tbsp semolina in a 20cm circle in the middle of the pastry. 2. In a bowl, mix 350g chopped rhubarb, 1 tsp vanilla extract and 50g granulated sugar. Mound on to the semolina. 3. Fold pastry around rhubarb as a rim. Chill for 15 minutes. 4. Heat oven to 190c with a rimless baking tray inside. 5. Brush rim with 1 beaten egg. Slide galette onto the tray and bake for 30-40 minutes.