Directions

1. Stir together the rhubarb, star anise, water and 1/3 cup sugar in a large saucepan over a low heat until the sugar dissolves. Then, increase the heat to high and bring to a boil. Reduce to a simmer until rhubarb stars to soften and stir in the raspberries. Once warmed through, divide mixture among 6 ovenproof cups or dishes. Place in the fridge for 30 minutes to chill. 

2. Preheat oven to 160°c. In a saucepan over medium heat, combine milk, cream and vanilla and bring to a boil. Remove from heat and stir in the white chocolate until it melts. 

3. Meanwhile, whisk the egg yolks and 2/3 cup of sugar in a bowl until well combined. 

4. Whisk hot cream mixture into egg mixture. Strain into a jug. Pour over the back of a large spoon into the cups. Place cups in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Bake for 40 minutes and then remove from the oven. Set aside for 30 minutes to cool before covering and placing in the fridge for 4 hours to set. 

5. In a saucepan over low heat, stir extra water and remaining sugar until sugar dissolves. Then, increase heat too high. Brush down the side of the pan with a wet pastry brush and bring to a boil. Cook for 8 minutes or until golden. Set aside until bubbles subside. Then, pour over the custards and set aside to set. After 5 minutes, top with extra raspberries and pistachios.