1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the rhubarb in a single layer on a baking tray lined with baking paper. Sprinkle over 1 tbsp of the caster sugar and 1 tsp water, then toss to combine. Bake for 15 minutes, or until just tender.

2

In a medium pan, combine the milk, cream alternative, vanilla bean paste and remaining caster sugar. Cook over a medium heat for 5 minutes, stirring, until the mixture comes to a gentle simmer. Remove from the heat.

3

In a separate medium bowl, whisk together the egg yolks and cornflour. Add a spoonful of the hot milk mixture to the egg and cornflour mixture and whisk to combine. Slowly pour the remaining milk mixture into the bowl, whisking constantly, until you have a smooth custard. Return to the pan and cook over a medium heat for 3 minutes, stirring, until thickened. Transfer to a jug.

4

Divide half the rhubarb between 4 x 150ml-capacity ramekins, then pour the custard over the top. Chill in the fridge for 3 hours until set.

5

Preheat the grill to high. Remove the ramekins from the fridge and sprinkle 1 tsp icing sugar over each, then put onto a grill pan. Caramelise the sugar under the grill for 10 minutes, or until golden. Spoon over the remaining rhubarb to serve.