Method Steps

1. Step 1: Chop the rhubarb stalks, place in a pan with caster sugar, and simmer on medium heat for 10 minutes until broken down into a thick compote. Leave to cool completely.

   Ingredients used in this step:

   • 75 g caster sugar

2. Step 2: Whip the double cream in a cold bowl until it holds its shape.

   Ingredients used in this step:

   • 200 ml double cream

3. Step 3: Gently fold the ready-made vanilla custard into the whipped cream, then marble through the chilled rhubarb compote. Divide into small glasses and chill.

   Ingredients used in this step:

   • 200 ml whole milk