Rhubarb Dessert with Strawberries and Custard
Mix cornstarch with 1 tablespoon of sugar and vanilla sugar and stir with 2-3 tablespoons of cold milk until smooth. Bring remaining milk to a boil and and stir in cornstarch. Simmer for 2-3 minutes, remove from heat. Add egg yolk into still hot milk and stir constantly, until creamy consistency is achieved. Allow to cool, stirring occasionally.
Rinse rhubarb, peel and cut into 5-6 cm (approximately 2-2.5 inch) long pieces. Combine with remaining sugar and 3-4 tablespoons of water and cook for about 5 minutes or until al dente. Remove from heat and allow to cool. Rinse, dry, hull and halve strawberries. Puree half of strawberries and combine with apple juice, strain through a sieve.
Toast oats in a dry pan for 1-2 minutes until light brown, remove and mix with honey.
Spread strawberry sauce on dessert plates, arrange strawberries and rhubarb pieces on top and drizzle with custard. Sprinkle with about 1 tablespoon of oatmeal. Serve.