400 grams rhubarb, washed and trimmed into 4cm pieces
⅓ cup caster sugar
2 teaspoon vanilla extract
finely grated zest of 1 orange
2 tablespoons freshly squeezed orange juice
200 grams fresh or frozen raspberries
1 tablespoon butter
⅓ cup flour
1 egg yolk
200ml whole milk
23cm round ovenproof dish
Preheat oven to 180˚C. Lay rhubarb in a single layer in the base of a large baking dish. Mix 2 tablespoons sugar, 1 teaspoon of vanilla, the orange zest and juice and pour over rhubarb, tossing gently to coat. Cover with tinfoil and bake for 12 minutes, or until just soft. Remove from the oven, add raspberries (if using frozen raspberries, defrost in a sieve first so they're not too wet), toss gently and leave to combine and cool.
Butter a 23cm round ovenproof dish (a deep oven-proof frying pan can be used). Whisk flour, remaining sugar, eggs, yolk, milk, cream and remaining vanilla until smooth.
Blob rhubarb and raspberries into the prepared dish (reserve any rhubarb juices to drizzle over ice cream if you wish when serving) and pour over custard mix.
Bake for 40–45 minutes until just set in the middle. Remove from the oven, leave for 5–10 minutes to rest and set up, then dust with icing sugar and serve with vanilla bean ice cream.