Rhubarb and Strawberry Custard Pots

Rhubarb

• 300 g fresh rhubarb, chopped
• 150 g fresh or frozen strawberries, halved</

1. Put the chopped rhubarb, chopped strawberries, honey, clementine juice and water in a large saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for about 10 minutes, until the liquid has evaporated and the fruit has softened and cooked down.
2. Meanwhile, gently heat the milk, honey and vanilla in another heavy-based saucepan.