Serves 4 adults
Rhubarb and custard is such a heavenly combination. The way the sweetness of the creamy custard cuts through the tartness of the rhubarb has us more excited than is probably right and proper. We’re a little bit in love. This is not supposed to be a perfectly layered confection, more of a custardy/rhubarby swirl.
Custard freezes really well (it makes delicious lollies) and here all you do is take a shallow, freezerproof Tupperware container with a lid and simply layer the custard and compote. Start with three spoons of the custard, then two spoons of the compote, then carry on until finished, ideally ending with a layer of custard. Put the lid on the container and bung it in the freezer.
After a couple of hours the rhubarb and custard should be semi-frozen (this is when it is most delicious). Spoon it into glass bowls and – if you