Every now and again I get a craving for something I just can’t shake a bowl of rhubarb and custard! It's not just in the eating, but also the process where I find comfort. For the rhubarb & custard swirl 200grhubarb (frozen, or canned and drained is fine) 75g caster sugar pink or red food colouring (optional) 4 tbsp ready-made custard (from a carton is fine, or made up.
Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do. Meanwhile, make the sauce.