Apple, Rhubarb & Custard Recipe

Prepare fruit

Peel, core and slice the apples into 1/2-inch (1–1.5 cm) wedges. Place apple slices in a bowl and toss immediately with the lemon juice to prevent browning.

In a medium saucepan, combine the rhubarb pieces, 75 g granulated sugar, and vanilla extract. Cook over medium heat, stirring occasionally, until the rhubarb begins to soften and release juices, about 6–8 minutes.

Stir the apple slices into the saucepan with the rhubarb and simmer gently for another 4–6 minutes until apples are just tender but still hold their shape. Taste and add more sugar if necessary (fruit should be pleasantly tart-sweet).

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the fruit and cook for 1 minute more until the mixture slightly thickens. Remove from the heat and let cool slightly while you prepare the custard.

Warm milk and cream

In a saucepan, combine 350 ml whole milk and 50 ml cream with the vanilla. Warm over medium heat until just below simmering (small bubbles around the edge), stirring to prevent a skin forming. Do not boil.

Whisk egg yolks

While the milk warms, whisk 3 egg yolks with 40 g sugar, 10 g cornstarch and a pinch of salt in a heatproof bowl until pale and slightly thickened.

Temper the yolks by gradually pouring about one-third of the hot milk into the yolk mixture while whisking continuously. Then pour the tempered yolks back into the saucepan with the remaining milk, whisking constantly.

Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon — about 3–5 minutes. Do not let it boil, to avoid curdling.

Remove from heat, stir in the 10 g butter (optional) for shine, and taste. If needed, pass the custard through a fine sieve into a clean bowl to ensure smoothness. Cover the surface with plastic wrap to prevent a skin forming and keep warm, or chill if serving cold (see serving notes).

Spoon warm fruit into shallow bowls or dessert plates (about equal portions). Ladle or pour the custard over the fruit while both are warm for a classic 'warm fruit with custard' presentation. Alternatively, chill the fruit and custard and serve cold or at room temperature.

If using, sprinkle a teaspoon of caster sugar over the fruit for a little extra sweetness, scatter toasted flaked almonds on top, and garnish with a mint leaf per serving.

Serve immediately. Leftover custard can be refrigerated for up to 2 days; rewarm gently before serving.