Rhubarb and Custard Dessert Glasses

Such a 1970s retro recipe, but now a modern twist of the famous kiwi combo of rhubarb and custard. Layer it up in the glasses and wow your crowd. A perfect New Zealand dessert.
1kg rhubarb, washed and cut into 1cm pieces
1 cup water
150g caster sugar
1/4 cup milk (we love Kapiti Organic)
375ml cream
1 vanilla pod, seeds scraped (or 1 teaspoon vanilla)
4 egg yolks (we love Woodland Eggs)
1 tablespoon caster sugar
1/2 cup Harraways oats
Place the rhubarb in a saucepan of simmering water until all of the juice has been released, the rhubarb breaks down and softens. About 20 minutes.  Add the sugar and simmer uncovered until about a tablespoon of liquid is left. Take off the heat and allow to cool – the rhubarb  should look a little bit like very wet stewed fruit. Set aside.
To make the custard, place the milk, cream and vanilla into a saucepan and bring to a simmer. Meanwhile in a separate bowl, thoroughly whisk the yolks and sugar until thick, pale and creamy. Remove the hot cream mixture from the heat and slowly pour into the yolks while whisking. Use a ladle to skim off any bubbles that rise to the surface. Set aside to cool slightly.
Grab 4 stemless wine glasses or jars. Layer the stewed rhubarb, then a generous spoonful of the custard. Add another layer of rhubarb, and again the custard, layering until you’ve filled all 4 glasses.  Top each layered glass with toasted rolled oats, or even better your favourite muesli.
Trudi’s tip: Serve with shortbread and a sticky wine or special coffee.
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