I had an extra vol au vent shell left since one of our French colleagues was a no show. I used it to make a dessert. A tin of Bird’s custard has been clanking around in the back of my cupboard for a few years and the rhubarb is up so I made an . . . I am not sure what.
A rhubarb/honey and custard pastry of some sort. It looks very fancy. It was easy. I’m gonna totally do this again.