Place the apples, pear, rhubarb and apple juice in a saucepan and cook gently for 10 mins, until the fruit is very tender and mushy.
Meanwhile, place the egg yolks, cornflour, milk and vanilla extract in a food processor and blitz until smooth. Pour into a medium saucepan and very gently heat until thickened and smooth. This should take about 7-8 mins.
Place the apple, pear and rhubarb in a food processor or blender and blitz until smooth. Serve with the custard.
Cook's tip: freeze the compote in individual serving pots or freezer bags for up to 3 months. Defrost thoroughly before reheating. The custard will not freeze very well but will keep in the fridge for up to 3 days.