Phil Vickery makes rhubarb and custard

This is a modern take on a classic favourite that’s also low in fat – and the rhubarb counts as one of your 5 a day too!

Also shown in this video: Lavender Biscuits.

10 minutes. Serves 4


  • Zest and juice 1 orange
  • 1½tbsp sugar
  • 400g (1lb 2oz) rhubarb, trimmed and cut into 1 inch pieces
  • 140g (5oz) Carnation Condensed Milk Light
  • 300ml (½pt) water
  • 4 rounded tsp custard powder
  • 6tbsp half fat crème fraîche


  1. Place the rhubarb in a pan with the orange zest, juice and sugar. Cook for about 5 minutes until tender. Transfer the rhubarb to a bowl and set aside to cool.
  2. Meanwhile make the custard; place the condensed milk and water into a pan and whisk together over a moderate heat. Mix the custard powder with a little cold water to make a paste then add into the pan and whisk until smooth. Turn up the heat and cook the custard until thickened. Leave to cool then cover with parchment paper (this will prevent a skin forming on the custard).
  3. When ready to serve, mix the crème fraîche into the custard and beat until smooth. Place the cooled rhubarb into dishes and top with the creamy custard, serve with a lavender biscuit.


Forced rhubarb is available usually from late December to late March – it is produced using specially cultivated and treated plants which are then grown in almost darkness – in fact usually by candlelight. The resulting fruit is tender and bright pink in colour – look out for it in supermarkets during these months.

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