Dairy Free ~ No Added Sugar
40g Forced Rhubarb
1½-2 Passion Fruits
½ Tsp Cornflour
1 Large Egg Yolk
1 Large Egg
20g Mild Sweet Freedom or Light Agave Nectar
125g Coconut Milk
¼ Tsp Vanilla Bean Paste
Preheat the oven to 160℃/Fan 140℃.
Choose thin sticks of rhubarb with a dark pink colour and cut them into small pieces, about ½cm long.
Set a sieve over a small bowl, half one of the passion fruits and scoop the seeds and pulp into the sieve. Using a spoon push the juice through the sieve. You need 20ml of juice for this recipe, you may need to use another passion fruit half if they don’t contain much juice. Discard the seeds but reserve the remaining passion fruit for spooning over the cooked custards.
Whisk together the cornflour and egg yolk, then add the whole egg and Sweet Freedom or agave syrup and whisk to combine. Next add the coconut milk, passion fruit juice and vanilla bean paste and whisk again. Strain through a sieve into a jug and then divide the custard between two shallow ovenproof dishes each with a capacity of between 125-150ml. Individual gratin style dishes are ideal. Divide the rhubarb between the two dishes, scattering it evenly over the top of the custard.
The custards need to be cooked in a Bain Marie to prevent the mixture from overheating and splitting, so place them in a roasting tin or dish and fill it with enough cold water to reach about ¾ of the way up the dishes. Cook for 35-45 minutes, or until they are set but still have a slight wobble in the centre. The deeper the dish you use, the longer they will take to cook. Leave to cool before placing in the fridge to chill.
To serve, scoop out the seeds and juice of the remaining passion fruit and spoon over the custards, ideally in the spaces between the pieces of rhubarb.