Caramelised Rhubarb with Baked Mascarpone Custard

For the Mascarpone Custard

• 150 ml milk
• 80 ml double cream
• 80

Pre-heat the oven to 200°C/gas mark 6.

First, make the custard.

Bring the milk and double cream to the boil, add the mascarpone and stir well until it has dissolved. In a bowl whisk together the egg, egg yolks and sugar.

Pour the cream mixture on to the eggs and