For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

Drop by tablespoonfuls over rhubarb mixture. Sprinkle with remaining 2 tablespoons sugar. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm, with ice cream or ...

Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.