Creme Brulee with Rhubarb

Serves 6:

300g / 11oz fresh rhubarb
3tbsp caster sugar
2 vanilla pods
300ml / 11floz double cream
200m / 7floz full fat milk
8 egg yolks
80g / 2.75oz sugar

Preheat the oven to 140C/275F/gas 1. Roughly slice up the rhubarb and
place it in a pan with the caster sugar and 5tbsp of water. Simmer
until tender, divide between 6 small serving dishes which your brulee
will be cooked in, then set aside.

Score the vanilla pods lengthwise and run knife up the pod to remove
the vanilla seeds. Scrape these into the pan with the pods, cream and
milk and slowly bring to the boil. Meanwhile, beat together the yolks
and the sugar in a bowl until light and fluffy.

When the cream and milk ar ejust oiling, remove the vanilla pods and
add little by little to the egg mixture, whisking continuously. I like
to remove any bubbles from the mixture before dividing it into the
serving dishes on top of the rhubarb.

Stand these in an appropriately sized roasting tin filled with water
half-way up the containers, and bake in the preheated oven for around
25 inutes until the custard mixture has set but is still slightly
wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready
to serve. Sprinkle with sugar and caramelize under a very hot grill or
using a kitchen blowtorch.