Ingredients

Method

• 1 cup cream
• 1/2 cup milk
• 6 T honey
• 2 large free-range eggs
• 6 - 8 stems rhubarb, rinsed and cut into lengths

Method

Ingredients

Preheat the oven to 140°C. Whisk the cream, milk and 3 T honey until combined.

Beat the eggs and stir into the rest of the ingredients until combined. Pour through a sieve into an ovenproof baking dish.

Place the baking dish into a larger baking dish and half-fill the larger dish with boiling water. Bake for 15 minutes, or until set but still a bit wobbly in the middle – it will set further once it has cooled.

Place the rhubarb in an ovenproof dish and drizzle with the remaining honey. Bake for 8 to 20 minutes. Thin stems cook in no time, while robust stems may take much longer to soften.

Cook’s note: If the rhubarb isn’t deep pink in colour, add a few raspberries or strawberries before you pop it into the oven.