Rhubarb

1. Heat oven to 200 degrees C. See FAQs for suggestions for cooking your rhubarb in an air fryer.
2. Rinse and trim the ends off the rhubarb, then cut the rhubarb into 5cm long pieces.
3. Tip the rhubarb into a shallow dish and toss with the castor sugar and water.
4. Arrange the rhubarb in an even layer, then cover with foil and place in the oven for 10-15 minutes.
5. Check the rhubarb. The sugar should have melted and dissolved at this point. If not, cover and cook for 5 more minutes. Remove the tinfoil and place the rhubarb back into the oven for 10 minutes or until softened but still maintaining its shape.

Custard

1. While the rhubarb roasts, make the custard.
   Put the milk, cream and vanilla in a pan and bring to a simmer then take off the heat.
2. In a mixing bowl add the egg yolks, salt and sugar. Then add in the cornstarch and mix again.
3. Slowly pour the warmed milk and cream into the egg yolk continually whisking whilst doing this.
4. Put this mixture into a pan and place on low heat constantly stirring it whilst it thickens or comes to a gentle simmer.
5. Ideally, allow the custard and rhubarb to chill in the fridge, but the dish can also be served warm.

To serve

1. Place the rhubarb fingers into the bottom of glass serving cups. Pour the custard over the rhubarb.
2. Top with whipped cream and then sprinkle with a handful of roasted hazelnuts.
3. For tips on making this dish in advance, and achieving very pink rhubarb see the notes below or FAQs.