Ingredients

• 475ml/16½fl oz milk
• 125g/4½oz caster sugar
• ½ vanilla pod
• split
• 6 free-range eggs
• yolks only
• 60g/2½oz plain flour
• 300ml/10fl oz whipping cream
• whipped until soft peaks form when the whisk is removed
• 3 sticks rhubarb
• cut into 5cm/2in batons
• 200ml/7fl oz white wine
• 100g/3½oz caster sugar
• 1 tbsp ready-made apricot jam
• ½ vanilla pod
• split
• 200g/7oz gingernut biscuits
• mint leaf
• to serve (optional)

Directions

• For the custard
• warm the milk
• half of the sugar and the vanilla pod in a saucepan over a low to medium heat for 3-4 minutes
• or until the sugar has melted.
• In a mixing bowl
• whisk the egg yolks
• flour and the remaining sugar until the mixture resembles a smooth paste. Pour in the warm milk mixture and stir until well combined
• then transfer the mixture to a separate saucepan and heat over a very low heat for 10-15 minutes
• or until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl
• cover with cling film and set aside to cool.
• For the gingernut fool
• place the rhubarb batons
• wine
• sugar
• jam and vanilla pod into a saucepan and simmer over a medium heat for 4-5 minutes
• or until the rhubarb begins to soften. Scoop out the rhubarb and transfer to a baking tray to drain.
• Continue to simmer the remaining sugar mixture for 2-3 minutes
• or until the volume of liquid has reduced and has the consistency of syrup. Set aside to cool.
• Blend the gingernut biscuits in a food processor until they resemble large breadcrumbs.
• When the custard has cooled
• fold the whipped cream into it.
• To serve
• spoon some of the rhubarb and syrup into the bottom of each cocktail glass. Sprinkle in some of the biscuit crumbs
• then add the custard. Repeat until the glasses are almost full
• then top with the remaining rhubarb pieces and drizzle with the syrup. Garnish with a sprinkling of the gingernut crumb and a mint leaf
• if desired.