Ingredients

Step by step

1. Bring the milk, vanilla pod and seeds to a simmer in a medium saucepan. Whisk together the egg yolks, sugar and cornflour in a bowl. Gradually pour in the hot milk (remove the vanilla pod), whisking continuously, and then sieve back into the pan. Place over a medium-low heat and continue to whisk until thickened. Remove from the heat, transfer to a bowl and cover the surface with baking paper to prevent a skin from forming. Leave to cool for 10 minutes, then chill in the fridge. Once chilled and thickened, whisk to create a smooth texture and transfer to a piping bag.
2. Preheat the oven to 200°C, fan 180°C, gas 6. Trim the rhubarb and cut it into 5cm lengths. Place them in a shallow ovenproof dish and toss with 75g caster sugar and 2 tablespoons water. Cover with foil and roast for 15-20 minutes until the rhubarb is tender. Transfer the rhubarb to a plate and set aside to cool.
3. Unroll the puff pastry sheet and cut into 6 x 11cm squares. To create a kite-shaped frame, fold a square diagonally in half to make a triangle. With the folded edge towards you, cut a 1cm wide border along each angled side, slicing from the folded edge towards the tip of the triangle but don’t cut all the way to the tip. Open back out to a square then pull each free tip to the opposite corner to create a kite twist as pictured. Repeat with the remaining puff pastry squares.
4. Place on a lined baking tray, spaced apart. Glaze the edges with beaten egg and pipe a generous amount of custard into the centre of each pastry square. Place three pieces of rhubarb in the centre of each square then bake for 18-20 minutes or until risen and golden.
5. Remove from the oven and allow to cool. For the glaze, put the lemon juice, sugar and 25ml water in a small saucepan. Bring to the boil, bubble for 5 minutes and then use a pastry brush to glaze the top of your Danish pastries.