Heat the oven to 140°C/Gas mark 1. Slice the rhubarb and place in a pan with water, 2tbsp of fructose sugar and the zest of 1 orange. Gently poach for 5-8 minutes.
For the custard, boil the milk with the seeds from half the vanilla pod.
Take the milk off the heat and whisk in the egg yolks and and 1tbsp of fructose sugar. Pour back into the pan and stir over heat until thickens.
Fill two ramekins halfway with the cooked rhubarb, top with the custard and bake for 20 minutes and leave to cool. Sprinkle each with ½tbsp of demerara sugar and grill for 3-5 minutes.
You can use 4tbps of low fat natural yogurt sprinkled with demerara sugar for a healthier alternative to the custard.
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