Remember the rhubarb and custard sweets that we were always given as kids? As I recall, everyone loathed them because they tasted neither of rhubarb nor custard. This dessert is my way of redeeming the classic combination of flavours that truly are lovely together.

Ingredients

Serves 4-6

For the custard

600ml double cream
150ml whole milk
150g caster sugar
3 long sheets of leaf gelatine (or 3 tsp powdered gelatine)
1 tsp pure vanilla extract

For the rhubarb compote

3 tbsp caster sugar
6 tbsp water
300g pink rhubarb, trimmed and chopped

Method

1 Put the cream, milk and sugar in a large saucepan and stir over a low heat.

Slowly bring the liquid to a simmer. If it bubbles up the sides, adjust the heat and let it simmer for about 5 min, until reduced by a third. Meanwhile, soak the gelatine sheets in a bowl of cold water for a few minutes.

2 Remove the pan from the heat. Remove the gelatine sheets from the water and gently squeeze out any excess moisture. Add to the cream and stir to dissolve. Allow to cool before stirring in the vanilla extract.

3 Divide the creamy milk mixture into four serving glasses (six if using shallow Martini glasses). Chill for a few hours, until set.

4 For the rhubarb compote, place the sugar and water in a saucepan and stir over a low heat to dissolve the sugar. Increase the heat and boil the syrup for 5 min, until thickened slightly. Add the chopped rhubarb and simmer until soft and pulpy. Cool completely.

5 Spoon a layer of the cooled rhubarb compote over the set pannacotta and chill for 20 min. Serve cold.

Times Recommends

• Champagne cocktail
• Food that's good for body and soul
• Joe McCanta’s never-fail hangover-relief shake