I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution. Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavoured with zesty orange and cardamom