Instructions: Peel off hard rhubarb skin. Peel, quarter and core apples. Cut apple quarters in half.

Place pieces of apple in a saucepan with orange juice, the vanilla pod and the sugar. Bring to the boil and cook for 2 minutes.

Add rhubarb and cook until just soft.

Peel and segment orange.

Arrange apple, orange and rhubarb, attractively in the gratin dish, draining their juice into a bowl.

Whisk this warm juice with egg yolks for 1 minute until a little creamy, then gently mix in whipped cream.

Pour this preparation over fruit and place under a hot grill until the creamy preparation becomes golden on top.

Serve immediately or keep and reheat a little in a warm oven just before serving.

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