Roast Rhubarb and Custard

Preheat the oven to 200C. Trim the rhubarb and cut it into 2 inch pieces. In an ovenproof dish, drizzle the rhubarb with the orange juice and mix it with the sugar. Roast in the oven until soft and caramelized. Meanwhile, make the custard. Scrape the seeds from the vanilla pod. In a heavy-based saucepan, heat the cream with the pod. Allow it to simmer for 5 minutes. In another bowl, beat the egg yolks, sugar and vanilla seeds until pale and thick. Pour a 1/3 of the hot cream into the egg mixture, whisk and pour back to the pan with the remaining cream. Over very low gentle heat (or over a bain-marie), stir the custard constantly with a wooden spoon or spatula. It will be ready in 5 to 8 minutes, when it will coat the back of a spoon. Serve with the roasted rhubarb.