Vanilla Custard Bars With Rhubarb Compote

• 270 g puff pastry
• 300 g rhubarb, cut into small pieces
• 250 g rhubarb juice
• 2 tbsp sugar
• 50 g cornflour + 11/2 tsp
• 400 ml milk
• 125 g brown sugar
• 6 None medium egg yolks
• 350 ml whipping cream
• 1/2 tbsp vanilla extract
• 2 tbsp icing sugar

1. Remove the pastry from the refrigerator 10 mins before you need to use it. On a floured work surface, roll out the pastry to a 16 x 10 inch rectangle. Lift the pasty onto a baking sheet that has been lined with parchment, then bake in a preheated oven at 400u0b0F for about 12-15 mins. Remove from the oven and place on a wire rack to cool.
2. Place the rhubarb juice in a saucepan with the sugar and bring to a boil. Meanwhile, blend 1 1/2 tsp cornstarch in a bowl with 2 tablespoons of water until the mixture is smooth. Pour into the hot rhubarb juice and stir briskly. Bring back to a boil and simmer for 1 min, stirring. Add chopped rhubarb and simmer for 2-3 mins more; remove from the heat and pour into a bowl.
3. Cut the pastry in half, then set one half in the center of a large piece of aluminum foil (around 36 inches wide) on a baking sheet. Lift up the sides of the foil, rolling excess under, to create a foil basket shape. The sides should be at least 2 1/2 inches high, and robust and secure enough to hold in the custard. Next, cut the other half of the pastry into 8 equally sized pieces (about 2 1/2 x 4 inches) each.
4. To make the custard filling, first blend remaining cornstarch with 1/2 cup milk in a small bowl. Next, whisk the egg yolks in another bowl. Pour the rest of the milk, the cream, brown sugar and vanilla extract into a large saucepan and bring to a boil. Remove from the heat, then spoon 2-3 tablespoons into the beaten egg yolks, stirring briskly, then whisk egg mixture back into the saucepan. Return to the stove top, and bring back to a boil over medium heat, stirring all the time, then simmer for 1 min. The custard should be quite thick.
5. Pour the custard on top of the pastry in the foil basket and level the top with a flat knife or off-set spatula. Place the 8 pastry pieces evenly on top. If the mixture seems too liquidy to support the pastry pieces, then allow it to cool for a while to set. Transfer to the refrigerator and chill for 3 hours. When ready to serve, remove from the refrigerator and dust with powdered sugar. Cut into 8 slices with a sharp knife. Serve each slice on a plate with a dollop of rhubarb compote.

pastry, rhubarb, rhubarb juice, sugar, cornflour , milk, brown sugar, egg yolks, whipping cream, vanilla, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/20038 (may not work)