Cut and trim the rhubarb stalks and add to a saucepan with the sugar and water.
Place the pan over medium heat and allow the rhubarb to gently cook until completely soft and broken down.
Set aside and allow to cool while you make the custard. The compote can be frozen at this stage to use at a later date or in another recipe.
Place the egg yolks, flours and sugar in a bowl and whisk until light, pale and fluffy.
Pour the milk and vanilla in a small saucepan and slowly heat to just under boiling. Do not allow the milk to boil!
Spoon a little of the warm milk into the eggs and fully incorporate, repeat this step again to allow the temperature of the egg mixture to come closer to that of the milk mixture. This process will stop the eggs cooking too quickly and risk scrambling.
Now add the egg mixture back into the pan with the remainder of the milk and gently heat, whisking constantly until the mixture thickens, usually about 5 minutes. The mixture may go lumpy, do not worry, just remove from the heat and whisk vigorously to remove any lumps.
Once thickened, remove the custard from heat and place into a bowl. Cover the mixture with clingfilm, directly onto the top of the custard as this will stop a skin forming. Allow to cool completely before using.
This mixture will keep for 2 days in the refrigerator until needed.
Using a glass or serving dish, alternate the rhubarb compote and custard in layers with almonds sprinkled throughout. Finish with a layer of sliced almonds on top to decorate.
Rhubarb & Custard Layered Dessert
Amount Per Serving
Calories 237Calories from Fat 81
% Daily Value*
Saturated Fat 2g13%
Trans Fat 1g
Vitamin A 269IU5%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •