I love the beautiful soft pink of gently baked rhubarb and it’s perfect with this ‘custard’ Panna cotta topped with ginger crumble. It’s very easy to make and a total crowd-pleaser. Rhubarb season will start soon so make this your first dish. Enjoy!

Serves 6

• 3 sheets of gelatine
• 500ml semi-skimmed milk
• 300ml double cream
• 1 tsp vanilla paste
• 75g golden caster sugar
• 20g Birds custard powder
• 600g rhubarb
• 1 orange
• 2 tbsps golden caster sugar
• 3 ginger nut biscuits or 15g crystallised ginger, 25g unsalted butter, 25g light muscovado sugar, 50g plain flour

To make…

• Trim and cut the rhubarb into 5cm batons. Lay them in a single layer in a snug-fitting baking dish. Sprinkle over the sugar and the juice and a little zest from the orange. Cook in the bottom of the oven at 150C for 25 minutes until it has softened but still holds its shape. Remove and leave to cool.
• To make the custard, cover the the gelatine in ice cold water and leave to soften. Pour 400ml of milk, the vanilla paste and the cream into a non-stick saucepan. Simmer gently. In a bowl, dissolved the sugar, custard powder and the remaining 100ml of milk. Pour half the warm milk into the bowl, whisk it together and pour it into the remaining warm milk. Simmer for 5 minutes, whisk constantly to stop it sticking. Drain the gelatine sheets and then whisk into the milk mixture until dissolved. Pass the mixture through a sieve into a large jug. Divide it into six lightly oiled dariole moulds or ramekins. Leave to cool and, cover tightly with clingfilm and leave in the fridge overnight to set.
• To make the topping, either reduce the ginger biscuits to medium chunks of rubble with a rolling pin or make your own. Preheat the oven to 180C. Finely chop the ginger, and then put butter, sugar and flour in a food processor and pulse until chunks form. Scatter them over a baking tray and bake for 20 o 25 minutes until dark and golden, turning halfway. You can pinch pieces together to make different sizes.
• To serve, pour some boiling water into a shallow bowl and submerge 3/4 of the pot or mould in the water and then turn it out quickly onto a serving plate. Turn all six out and then add a serving of rhubarb to each one and scatter with the ginger crumb.

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