ALISON’S RHUBARB AND GINGER STRUDEL WITH VANILLA CUSTARD

Strudel: 6-8 stalks fresh rhubarb, chopped into 2cm pieces 2 apples (any variety), peeled, cored and sliced Juice of 1 lemon 60g glacé ginger, finely chopped 30ml (2 tbsp) demerara sugar 2.5ml (½ tsp) ground all spice 50g butter, melted 4 sheets phyllo pastry Icing sugar, for dusting Custard: 5 free-range egg yolks 100g (½ cup) caster sugar 250ml (1 cup) milk 185ml (¾ cup) fresh cream Seeds scraped from 1 vanilla pod or 2.5ml (½ tsp) vanilla extract

For the strudel, preheat the oven to 180°C. In a mixing bowl, combine the rhubarb, apple, lemon juice, ginger, sugar and allspice. Mix well. Butter each sheet of phyllo pastry and layer one on top of the other. Place rhubarb mixture down the length of the pastry just off centre. Fold the shorter side over the mixture, then the other side, and tuck the ends in tightly to seal. Brush all over with the butter and bake for 30 minutes. Allow to cool and dust lightly with icing sugar before serving with custard.

While the strudel is baking, make the custard. Place egg yolks and caster sugar in a food processor and blend till thick and glossy. Combine milk, cream and vanilla in a saucepan and heat to just below boiling. Remove milk mixture from heat and gradually add to the egg mixture, beating continuously. Return custard to saucepan over low heat and stir gently for 10 minutes until thick enough to coat the back of a spoon.

Serves 6