For the rhubarb
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800 g rhubarb, washed and cut into 8cm pieces
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4 tablespoons caster sugar
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zest and juice of 2 oranges
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1 thumb-sized piece fresh ginger, peeled and finely grated
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1 tablespoon balsamic vinegar
For the custard
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500 ml organic semi-skimmed milk
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568 ml single cream
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5 tablespoons caster sugar
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1 vanilla pod, scored lengthways and seeds scraped out
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8 free-range egg yolks
For the crumbly shortbread
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250 g unsalted butter, at room temperature, plus extra for greasing
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125 g caster sugar, plus extra for sprinkling
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250 g plain flour, sifted, plus extra for dusting
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125 g semolina or cornflour
Method
To cook the rhubarb, preheat the oven to 200ºC/400ºF/gas 6. Place
the rhubarb pieces in an ovenproof dish or tray and sprinkle over the
sugar, orange zest and juice, grated ginger and balsamic vinegar. Cover
with foil and cook in the oven for 15 to 20 minutes, until the rhubarb
has softened. Have a taste and add more sugar if it is too tart for you.
Pop the foil back on top to keep the rhubarb warm while you make the
custard.
To make the custard, mix the milk, cream, 3 tablespoons of caster sugar
and the vanilla pod and seeds together in a saucepan. Bring just to the
boil, then remove from the heat and leave for a couple of minutes to
cool slightly and allow the vanilla flavour to infuse. Discard the
vanilla pod.
In a large mixing bowl, whisk the egg yolks with the 2 remaining
tablespoons of caster sugar until pale. Ladle a little of the hot milk
mixture onto the eggs and whisk immediately. Continue to add the milk, a
ladleful at a time, whisking each well before adding the next. Pour
this mixture back into the warm saucepan and cook very gently for a few
minutes, stirring constantly with a rubber spatula or wooden spoon. The
eggs should cook just enough to thicken the custard, but not enough for
it to scramble. If you start to see flecks or lumps of egg in your
custard, don't panic – just take it straight off the heat and pour into a
cold saucepan to cool it down then strain through a sieve into a clean
jug. Serve the rhubarb at the table with a good drizzle of your warm
delicious custard.
To make the crumbly shortbread, preheat the oven to 150ºC/300ºF/gas 2.
Butter a 24cm square baking tin. Cream the butter and sugar together
with a whisk or wooden spoon, until pale, light and fluffy. Add the
plain flour and semolina or cornflour. Mix lightly with a wooden spoon,
then use your hands to knead it into a smooth dough.
Dust a clean surface and a rolling pin with flour and roll the dough out
so it's about 2cm thick all over and big enough for the baking tin.
Transfer the dough to the tin, poking it into the corners with your
fingers (it doesn't have to be perfect). Prick all over with a fork,
then pop it in the oven for 50 minutes, until lightly golden on top.
Remove the shortbread from the oven and sprinkle generously with caster
sugar. Let it cool slightly in the tin, then cut it into 12 chunky,
finger-sized pieces and enjoy!
