2,5 dl milk
1 vanilla pod
3 egg yolks
4 tbsp sugar
1,5 tbsp flour
500 g rhubarb
2 dl fresh cream
Heat in the pan on low heat milk & halved vanilla until just below boiling point.
Whisk egg yolks with 2 tbsp sugar,add flour.
Remove the vanilla pod,scrape the seeds out & add back to the milk.
Pour the hot milk into the egg mixture,whisking it until well combined.
Get the milk back to the heat until it thickens,keep mixing.
Chop the rhubarbs & boil with drop of water & 2 tbsp sugar until soft.
Leave the 4 tbsp of rhubarbs aside & add the rest into the vanilla sauce.Gently fold in whisked cream.
Divide the cream between 4 serving glasses & top each of them with 1 tbsp of rhubarb compote, mix it just a little.