Start with the base by preheating your oven to 160°C. Using whatever pan you’ll be baking your brûlée in, add the rhubarb and strawberries to this. Sprinkle with sugar and place in the oven to roast for 20 minutes.
When bubbly, golden and softened, sprinkle with the cornflour, toss to coat and then leave to cool.
Pop the cream into a small saucepan and bring to a steady simmer.
To a large bowl add the egg yolks, caster sugar, cornflour and vanilla, whisk until lighter in colour, then gradually whisk in the warm cream.
Return the lot to the saucepan, pop it on low heat and stir continuously until it’s thickened. This will take a bit of time and a lot of patience; if you have it on high heat it’s likely to curdle, so slow and steady.
Pour this over the cooled rhubarb mix and leave it to set for at least 4 hours in the fridge. Sprinkle over the caster sugar when you’re ready to serve.
Use a blowtorch to gently turn the sugar into a lovely golden crust. If you don’t have a blowtorch, don’t rule out this recipe, you can do this step under a grill – just keep an eye on it.