2. Bake for 16–18 minutes, until the rhubarb begins to soften. Let cool, then strain, reserving the cooking liquid (great stirred into yogurt or cocktails).

1. In a large bowl, whisk the egg yolks, granulated sugar, half and half, flour, salt, and vanilla until blended. 2. In an electric mixer, beat the egg whites until they form soft peaks.

Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud.

Heat the oven to 180C. Butter a shallow, 2-litre baking dish. Scatter the rhubarb evenly over the base of the dish, and sprinkle with the 2 tablespoons of caster sugar.

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This recipe for lavender and vanilla custard pudding with rhubarb stands out for its subtle complexity and smart layering of flavor and texture. The custard itself is infused with culinary ...