ASDA part of the Wal-Mart family

• 450g rhubarb
• 125g caster sugar
• 400g ready made puff pastry
• 2tbsp apricot jam
• 1 vanilla pod
• 250ml full fat milk
• 2 medium egg yolks
• 2tbsp plain flour
• 2tbsp cornflour

1 Preheat oven to 200C/180C Fan/Gas 6. Cut rhubarb into 11cm sticks and put in a roasting tin side by side, touching but not overlapping. Sprinkle on 75g sugar and 2 tablespoons water. Cook for 10 to 15 minutes until just tender.

2 Roll out the pastry to make 4 rectangles, each 13cm x 9cm. Put on a baking tray and, using a sharp knife, score a line round each piece, 1cm from the edge. Warm the jam slightly and spread over the pastry, taking care not to go over the scored lines.

3 Split the vanilla pod. Scrape the seeds into a pan, add the pod and most of the milk. Heat until almost boiling. Put rest of milk in a bowl with the yolks and 50g caster sugar. Beat with a balloon whisk until creamy, then beat in the flour and cornflour. Discard the pod and whisk in the milk. Return to the pan and whisk over a low heat until it simmers – don’t worry if it’s very thick. Whisk, then spread over the jam.

4 Lay the rhubarb on top of the custard, reserving the juice. Bake for 15 to 20 minutes until the pastry is crisp and golden. Drizzle juice over before serving.