Preheat the oven to 180 C, 350 F, Gas Mark 4.

Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar, zest and juice of 1 lemon. Place in the oven and bake for 30-40 minutes. Drain of any excess juice and divide between 5 ramekin dishes, then allow to cool whilst preparing the creme brulee.

Put the cream with the vanilla pod into a pan and heat up to scalding point, ensuring that the mixture does not boil. Remove the vanilla pod.

Beat the eggs and egg yolks with the caster sugar in a glass bowl then whisk in the hot cream. Place the bowl over a pan of simmering water on a gentle heat, stirring constantly until the custard is thick enough to coat the back of the spoon.

Reduce the oven temperature to 160 C, 325 F, Gas Mark 3.

Pour the custard over the rhubarb mixture and bake for 10 minutes, until a good skin forms. Refrigerate overnight.

Preheat a grill to a high heat.

Sprinkle the tops of the individual ramekins with the sugar. Place under the grill and cook until the sugar melts and caramelizes. Allow to cool then serve.

been converted into a more up market dessert comprising of roasted rhubarb compote and creamy custard.Requires overnight chilling.