ASDA part of the Wal-Mart family

• 200g Asda British trimmed rhubarb, cut into 2cm long pieces
• 2tbsp granulated sugar
• 2tbsp Asda raspberry jam
• 425ml Asda whipping cream
• 1 vanilla pod
• yolks of 6 large eggs
• 150g caster sugar

1 Preheat the oven to 180C/ Gas 4. Rinse the rhubarb under cold running water and put in an ovenproof dish with the granulated sugar. Cover and cook in the preheated oven for 20 minutes, until tender. Leave the oven on. Stir in the jam and divide the rhubarb between 4 ramekin dishes.

2 Meanwhile, put the cream in a nonstick pan. Make a cut along the length of the vanilla pod with a sharp knife then add to the cream. Heat until almost simmering, then remove from the heat and leave to stand for 15 minutes. Remove the vanilla pod and, if you like a more intense vanilla flavour, scrape the seeds into the cream.

3 Put the egg yolks and half the caster sugar into a bowl and whisk together. Pour on the cream, whisking all the time. Pour over the rhubarb in each dish.

4 Put the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides of the dishes. Put in the oven and cook for 30 minutes, until the custard is just set.

5 Remove the dishes from the tin and leave to cool.

6 Preheat the grill. Sprinkle the remaining caster sugar over the four brûlés and put them under the grill until the sugar melts and caramelises

7 Chill before serving.