Preheat the oven to 200ºC/400ºF/gas 6. Wash and cut the rhubarb into rough 8cm pices, place these into an ovenproof dish and sprinkle over the sugar, orange zest and juice, grated ginger and balsamic vinegar.
Cover the dish with foil and cook in the oven for 15 to 20 minutes, or until the rhubarb has softened. Taste the rhubarb and add more sugar to sweeten if needed. To keep the rhubarb warm, cover the dish with foil until you are ready to serve.
To make the custard, mix the milk, cream, 3 tablespoons of caster sugar and the vanilla pod with the 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, this will allow the vanilla flavour to infuse. You can then discard the vanilla pod.
In a large mixing bowl, whisk the egg yolks with the 2 remaining tablespoons of caster sugar until pale. Pour a little of the hot milk mixture onto the eggs and whisk immediately. Continue to add the milk, a little at a time, whisking each well until all combined. Pour this mixture back into the warm saucepan and cook very gently for a few minutes, stirring constantly with a wooden spoon. The eggs should cook just enough to thicken the custard, but not enough for it to scramble.
Serve the warm rhubarb with a good helping of the creamy custard.
Prep time: 10 mins
Cook time: 25 mins
4 tablespoons caster sugar
Zest and juice of 2 oranges
1 thumb-sized piece fresh ginger, peeled and finely grated
1 tablespoon balsamic vinegar
500 ml organic semi-skimmed milk
568 ml single cream
5 tablespoons caster sugar
1 vanilla pod, scored lengthways and seeds scraped out
8 egg yolks