Vanilla Custard with Roasted Strawberries & Rhubarb

A favourite of mine by Ottolenghi

Ingredients: serves 4-6

100 grams rhubarb cut into 3cm chunks
100 grams strawberries hulled and halved lengthways
45gr caster sugar

Custard:

2 large egg yolks
½ teaspoon of cornflour
30 gr caster sugar
1 teaspoon of vanilla extract
300ml double cream

Method:

Preheat the oven to 200c fan.

Mix rhubarb and strawberries with sugar and arrange in a medium ovenproof dish: you want the fruit to fit snugly. Bake for 12-13 minutes, until fruit has softened but still retains its shape and sugar has melted.

Lower oven temperature to 170c fan.

For the custard, place egg yolks, corn flour, sugar and vanilla extract in a large bowl and whisk with an electrical whisk until smooth. Gradually pour in the double cream, whisk until combined. Pour the custard into a 15cm round high-sided ovenproof dish. Place the dish inside a larger ovenproof dish and fill the larger dish with boiling water so it raises about 1cm up the sides. Bake for 25 minutes, until custard has set and is starting to brown on top. Remove fromoven, set aside to cool, then transfer to fridge to chill.

Once chilled, spoon half the fruit and juice on top and serve with the remaining fruit and juice alongside.