A classic pairing. Tender poached rhubarb from Jason Cook, a fifth generation grower who harvests his crop by candlelight in sheds built by his grandfather and a silky custard made with the vibrant yolks from Cacklebean hens. This flock of free range Arlington White chickens spend their days foraging on pastures sown with herbs in the Cotswolds.
Ingredients: stoneground wheat flour, milk, butter (milk), eggs, sugar, cream (milk), cornflour, dried yeast, vanilla, salt
