|Dried egg powder||60 Milliliter|
|Castor sugar||100 Gram|
|Plain flour||25 Gram|
|Vanilla pod/1 teaspoon vanilla essence||1|
|Single cream||1 Tablespoon|
1. Wash the rhubarb and cut into 4 cm/1 1/2 in lengths. Place in a saucepan, cover with a close-fitting lid and cook over a gentle heat until soft. Shake the pan from time to time to prevent the rhubarb sticking. If very dry, add a drop of water but keep as dry as possible. (Alternatively place in a casserole, cover and cook in the microwave on HIGH for 12 to 15 minutes.)
2. Blend the egg powder, sugar and water to a smooth paste and mix well. Stir in the flour.
3. Heat the milk and vanilla pod or essence slowly. When just at boiling point, remove the vanilla pod, if using, and pour on to the egg mixture, stirring all the time. Pour back into the pan and bring to the boil, stirring constantly. Remove from the heat and leave to cool slightly.
4. Puree the rhubarb in a food processor or blender, then mix into the custard and pour into a serving dish. Leave to cool, then chill in the refrigerator. Swirl a little cream over the top before serving.