Rhubarb and Custard

I had to go to the doctors yesterday in our village, and after picking up my prescription I noticed the greengrocer has some lovely early Rhubarb, very light pink with yellow leaves, young forced stuff grown in the dark. I had a spare pound, and bought five of the thinnest middle stalks.

I can't eat crumble, and haven't attempted a GF version yet, so I made good old Rhubarb and Custard. I oven cooked the rhubarb with orange juice as per Jamie Oilver's recipe, and also used his recipe for home made custard, both in the Jamie's Italy book. This only uses cream, milk, real vanilla (I have some left over from our honeymoon to Mauritius), egg yolks and sugar. It was divine, so pink and soft, with the best custard ever! The custard wasn't as hard to make as I thought it would be, and I would use his recipe again. I over sugared the custard though, but by the time i put it on the tart rhubarb it was perfect. I had half left in the fridge this morning and ate it cold, just as nice.