Rhubarb and Lemon Croissant bake

Method

1. Cut each croissant in half, then arrange them into a deep medium baking dish.
2. Place the rhubarb

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   , caster sugar and orange juice in a small saucepan over medium heat. Reduce heat to low and simmer for 3-5 minutes or until rhubarb is just tender.

3. In a small saucepan, pour custard and milk. Whisk over warm heat for 3 minutes. Whisk through half of the lemon curd. Pour the custard over and around the croissants and then set aside for 30 minutes to 1 hr.
4. Preheat the oven to 180C. Dollop over the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown.