You'll love this simple, delicious rhubarb and custard recipe, taking a classic flavour combination and serving it in elegant pudding bowls with a biscuit base.
Cut the rhubarb into inch-long chunks and place in a pan with the water and sugar. You can add a tiny drop of pink food colouring if your rhubarb isn't very pink but it's totally optional.
Cook over a low-medium heat for approximately 15 minutes, stirring occasionally and gently until the rhubarb is broken down (you can add extra water if it looks too dry during cooking). Stir in the food colour, if using.
Transfer to a bowl to cool.
Make the custard
Measure your sugar, eggs, cornflour and vanilla into a large bowl.
Stir with your silicone spatula, pressing any lumps out against the side of the bowl until you hav a smooth paste.
Heat the milk over a medium heat in a large pan until just beginning to simmer.
Pour the milk over the egg mixture, stirring with your silicone spatula to ensure it's all incorporated.
Wipe the pan to remove any milk solids on the bottom (they are likely to burn otherwise) and return the custard to the pan.
Stir gently over the heat, keeping the bottom of the pan moving to avoid it catching until it thickens to a pouring custard consistency (it will thicken further as it cools). Taste to make sure the cornflour has cooked out.
Take off the heat, transfer back to your bowl, close cover (this means placing the film against the surface of the custard to prevent a skin from forming) and set aside to cool a little.
Assemble the puddings
Crush the biscuits roughly and use them to line the bottom of each serving bowl.
Top with the rhubarb, then spoon on the custard.
Place in the fridge for at least an hour to firm up. If you want them fully set, you should chill them overnight.