Mark Hix recipe: Rhubarb fritters

Rhubarb isn't generally something you would deep-fry, but this really works nicely, especially with the creamy sweet custard. A twist on a classic.

150g rhubarb, trimmed and thinly sliced on the angle
3tbsp self-raising flour
1tbsp caster sugar, plus more for dusting
Enough cold milk to make a light batter
Vegetable or corn oil for deep-frying

For the custard

One-third of a vanilla pod
300ml single cream
5 egg yolks
60g caster sugar
2tsp cornflour

First make the custard: split the vanilla pod in half, lengthways, and scrape out the seeds with a point of a knife.

Put the cream, vanilla pod and seeds into a small saucepan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes.

In a bowl, mix the egg yolks, sugar and cornflour together. Remove the > vanilla pod from the cream and pour on to the egg mixture; mix well with a whisk.

Return to the pan and cook gently over a low heat for a few minutes, stirring constantly with a wooden spoon until the custard thickens – but don't let it boil. Remove from the heat, give it a final whisking and transfer to a clean bowl.

Put the rhubarb, flour and sugar in a bowl, then mix in enough milk to make a batter that just coats the pieces of rhubarb.

Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric, deep fat fryer.

Drop spoonfuls of the mixture into the hot oil and cook for a couple of minutes, stirring with a slotted spoon until golden and crisp, then remove from the oil and drain on some kitchen paper; dust with caster sugar.

To serve, spoon the custard on to plates and stack the rhubarb fritters on top.