Juice of 2 oranges,
6tbsp golden caster sugar
1kg rhubarb, trimmed, split down middle and cut into lengths
500ml double cream
1/4 vanilla pod seeds scraped and set aside
6 egg yolks
1. Put orange juice in pan and add 2tbsp sugar and rhubarb. Stir and bring to simmer. Cover remove from heat.
2. Make custard. Heat cream with vanilla pod and allow to simmer 5 mins. Meanwhile, beat egg yolks, 3tbsp sugar, vanilla seeds until pale and thick. Pour hot cream into egg mixture, strain if its got lumps, discard pod and whisk together.
3. Return to gentle heat in a clean pan. Stir constantly until thickens, keeping heat gentle or it will curdle and turn to scrambled egg and you don't want that.
4. Serve with rhubarb.
5. Cast on in PYF hand spun angora mix rhubarb and custard yarn.