Method

1. Cut rhubarb into centimetre cubes and place in a saucepan with the 20g of sugar and the water.

2. Bring the pan to a gentle simmer and cook until the rhubarb softens (approximately 5 minutes).

3. Allow rhubarb to cool in the liquid. 

4. Bring the milk and vanilla to a boil

5. While the milk is boiling, whisk the egg yolks, sugar and cornflour together.

6. Pour the hot milk over the egg mixture and whisk well until smooth.

7. Pour the mixture back into the pan and return to a gentle heat until the mixture starts to thicken. This should take 4-5 minutes and shouldn't be rushed, as too much heat will risk the eggs scrambling.

8. Once thick, allow to cool.

9. To assemble, whip the cream to a ribbon stage or until it holds its own weight, then mix together with the custard.

10. Spoon in the chilled custard mix to the tart cases.

11. Dice some orange segments and mix with the rhubarb, then place on top of the tart.

12. Serve with ice cream or a fresh fruit sorbet.