4 stalks rhubarb (approximately 400g/14oz)
100g/3Β½ oz plain flour
35²µ/1ΒΌ΄Η³ϊ caster sugar
50²µ/1ΒΎ΄Η³ϊ caster sugar
80g/3oz caster sugar
1 tsp cornflour, mixed with a little water to form a paste
80g/3oz ground almonds
1 vanilla pod, sliced lengthways and the seeds scraped out
80g/3oz butter
200ml/7fl oz double cream
6 free-range egg yolks
150ml/5fl oz full-fat milk