Rhubarb & Custard Financier

Financiers

1. Mix together the flour, caster sugar, ground almonds and baking powder in a bowl.
   
   
2. Melt the butter in a small pan and heat gently until it foams and turns a golden brown colour (beurre noisette). This takes 2–3 minutes. Keep stirring to prevent the milk solids from catching on the bottom of the pan.
   
   
3. Stir the browned butter into the dry ingredients. Once combined, add the egg whites and mix until smooth.
   
   
4. Pipe into greased moulds (approximately 8 x 4cm).
   
   
5. Bake at 170°C (fan) for 18–20 minutes, or until evenly light golden brown. Allow to cool before removing from the moulds.

Crème Pâtissière

1. Place the milk, cream and approximately half of the sugar in a saucepan and warm gently over a low heat, stirring occasionally.
   
   
2. Meanwhile, whisk the egg yolks and remaining sugar together until lighter in colour. Add the cornflour and whisk until smooth.
   
   
3. When the milk is steaming (just before simmering), remove from the heat. Gradually add a little of the hot milk to the egg mixture, whisking constantly to temper the eggs.
   
   
4. Once about one third of the milk has been incorporated, pour the egg mixture back into the pan. Return to a medium-low heat and cook, stirring constantly, until thickened.
   
   
5. Remove from the heat and whisk in the cubed cold butter and vanilla. Keep whisking until the butter has fully melted and emulsified into the custard.
   
   
6. Transfer to a clean bowl and press clingfilm directly onto the surface to prevent a skin forming. Chill until needed. This needs to be cooled fully before piping

Roasted Rhubarb

1. Wash and trim the rhubarb. Place on a baking tray and dust lightly with caster sugar.
   
   
2. Roast in a preheated oven at 180°C (fan) for 4–8 minutes. The time will vary depending on the thickness and age of the rhubarb. It should be just tender while still holding its shape. Check every 60 seconds after 4 minutes.

Rhubarb Glaze (Optional)

1. Chop the rhubarb into 1cm pieces and place in a saucepan with the sugar and water.
   
   
2. Heat until the rhubarb has completely broken down, then sieve to remove the fibres.
   
   
3. Return the liquid to the heat and cook to 104°C.