CRÈME PÂTISSIÈRE

1. Split the vanilla pod open lengthways and scrape out the seeds. Put the seeds, pod and milk into a heavy-based saucepan and bring slowly to the boil, to infuse the vanilla.

2. Meanwhile, place the egg yolks and sugar in a bowl and mix together for a few seconds, then sift in the four and mix together.

3. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about three minutes, until nice and thick.

4. Pass through a fine sieve (strainer), then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming (don’t forget to keep your vanilla pod – wash and dry it to use again).

5. Leave the custard to cool, then refrigerate until cold.

POACHING THE RHUBARB

6. Preheat oven to 170ºC/150ºC fan/gas 3 ½ (335ºF/300ºF fan).

7. Wash the rhubarb, trim the ends, and remove the leaves. Cut the stalks into roughly 5cm pieces.

8. Place the rhubarb into an ovenproof dish with a lid (something like a Dutch oven works perfectly). Arrange the pieces in a single layer if possible, then sprinkle 50g of sugar evenly over the top.

9. Cover with the lid.

10. Place in your oven for 20 mins.

The rhubarb will gently poach in its own juices, creating a lovely pink syrup at the bottom of the dish. Don’t discard this! We’ll use it to drizzle over the finished doughnuts.

ASSEMBLY

11. Use a small knife to pierce a hole in the side of the doughnut. Wiggle the thicker end of the knife gently to create a small cavity for the crème pâtissière.

12. Fill a piping bag (or similar) with the crème pâtissière and pipe it generously into the centre of each doughnut.

13. Top each filled doughnut with a few pieces of poached rhubarb, then finish with a drizzle of the rhubarb syrup using a teaspoon.