Rhubarb and custard
500g rhubarb, trimmed and chopped 200g caster sugar juice of 1 orange 60ml cold water 4 sheets of gelatine 4 egg yolks 2 tbsp cornflour 400ml whole milk 400ml double cream 1 vanilla pod, split lengthways Place all but six pieces of rhubarb in a large saucepan and cover with 100g of the caster sugar and the orange juice. Pour in the cold water and stir, then gently bring to a simmer. Simmer for 8 mins, then allow to cool slightly to just above room temperature. Place the gelatine sheets in a bowl of cold water and let stand for 5 mins. Drain and squeeze the sheets of any excess water, then add to the rhubarb and stir thoroughly. Divide the rhubarb mixture between six serving glasses and leave to chill for 3 hrs.
For the custard:
Whisk the egg yolks, remaining sugar and the cornflour thoroughly in a bowl. In a non-stick pan, combine the milk, cream and vanilla pod and bring to a simmer for 3 mins. Remove the vanilla pod with a slotted spoon and discard. Off the heat, whisk the milk mixture into the egg mixture, then place the saucepan back on the heat. Simmer on a medium heat, stirring constantly for 6-7 mins until thickened. Pour into a bowl and allow to cool to room temperature. Divide the custard between the rhubarb jellies and level out with the back of a spoon. Top with the reserved rhubarb sticks and serve, or keep chilled until needed.