How to make a sugar free rhubarb and vanilla pie
Line a baking tray with non-stick baking paper.
Roll the pastry on non-stick baking paper, about ½cm|1/4" thick. Cut out 4 rounds.
Place the rounds on the baking tray and brush with egg yolk.
Chill for 30 minutes.
For the cream filling
Mix together the egg yolks, sugar and cornflour.
Heat the cream in a pan and bring almost to a boil.
Slowly strain the hot cream over the egg mixture, stirring.
Pour back into the pan and heat gently, stirring, until the custard is thick enough to coat the back of a spoon. Do not boil.
Pour into a bowl and cover the surface with cling film.
Heat the oven to 200°C (180° fan) gas 6.
For the filling
Put the rhubarb, water and sugar in a pan and bring to a boil, stirring.
Simmer gently for 4-5 minutes, until the liquid has reduced and the rhubarb is softened but not mushy. Set aside to cool.
Make a shallow cut in the puff pastry circles 1cm|1/2" in from the edge and all the way around.
Spread the cream filling on each round, leaving the cut borders.
Arrange the rhubarb on the cream.
Bake for 20-25 minutes until the pastry is golden.