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Export 8 ingredients for grocery delivery
Step 1
Rinse and trim the rhubarb. Cut into 2 cm pieces. Place in a pan with the water, honey and cinnamon.
Step 2
Place on a low heat and simmer very gently for about 8 minutes until tender. Stir occasionally so that it doesn't stick to the bottom of the pan. Leave to cool.
Step 3
Place the cold milk, cornflour, egg, sugar and vanilla in a cold pan and whisk until mixed.
Step 4
Place on a low heat and bring to a simmer, whisking constantly. The custard will thicken as it cooks. Simmer for a minute, then remove from the heat. Leave to cool.
Step 5
If the custard has set very thick, whisk in a little more milk. It should be thick, but easy to stir.
Step 6
Add one quarter of each of the rhubarb, custard and yogurt to 4 serving glasses. Lightly swirl the layers together.
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