You don't get many ingredients quite as sharp as rhubarb! Which is why it needs something ultra-sweet to bring out its flavour. This caramel sauce is a great accompaniment - and so little trouble to make, too. The kids will love it.
400g/14oz rhubarb
2 tbsp caster sugar
50g/2oz light muscovado sugar
125ml/4fl oz double cream
a few drops vanilla extract (were the custard flavour comes from)
Chop the rhubarb into pieces the length of a wine cork, removing any strings as you go. Tip into a saucepan, add the sugar and water, and bring to the boil. Lower the heat, so that the rhubarb simmers gently, cover and let it cook for about eight minutes, till it is tender to the point of a knife. Lift the rhubarb out of its syrup with a slotted spoon, set aside and return the syrup to the heat.
Turn up the heat so that the syrup starts to reduce and thicken very slightly. Add the sugar, continue boiling till it dissolves, then stir in the cream and vanilla extract. Lower the heat and let it simmer for two minutes, then leave to cool a little.
Divide the rhubarb between four plates or shallow dishes and spoon over some of the rhubarb sauce.
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