1

Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Arrange rhubarb on tray. Sprinkle with 1 tablespoon caster sugar and 1 teaspoon water and toss to combine. Bake for 15 minutes or until just tender.

2

Whisk eggs, egg whites, milk, cream, paste and remaining caster sugar in a medium bowl. Strain into a large jug.

3

Divide half the rhubarb among four ¾-cup (185ml) capacity ovenproof dishes. Pour egg mixture evenly over rhubarb. Place dishes in a 4.5 litre (18-cup) slow cooker. Pour in enough cold water to come halfway up the sides of dishes. Loosely cover cooker insert with paper towel. Cook, covered with lid, on low for 1 hour 30 minutes or until just set. Remove dishes from cooker. Set aside to cool.

4

Preheat grill on high. Place a wet tea towel in a baking dish. Place brûlées on towel and sift icing sugar over the top. Arrange ice cubes around dishes to prevent custard overcooking. Grill for 5 minutes or until sugar starts to melt. Set aside for 5 minutes. Serve with remaining rhubarb.