BAKED CUSTARD WITH RHUBARB AND STRAWBERRIES

1. Combine sugar, honey and 100 ml water in a large wide saucepan, bring to a simmer over high heat. Reduce to a simmer, add rhubarb and cover with baking paper and cook over low heat until rhubarb is tender, about 10-15 minutes. Remove from heat, add strawberries.
2. Combine milk and cream, scraped seeds from vanilla bean and bean in a saucepan and bring almost to the boil. Combine eggs and honey in a bowl and whisk until pale and frothy, add warm milk mixture and stir to combine, remove and discard vanilla bean and pour mixture evenly among six 250ml-capacity ovenproof dishes.
3. Preheat oven on High Humidity at 90°C. Bake until custards are just set and wobble slightly in the centre, about 10-15 minutes. Cool custards slightly and serve with rhubarb and strawberries.

Recipe created by Rodney Dunn from The Agrarian Kitchen