Forced Rhubarb Crumble & Coconut Custard

Prepare the rhubarb and chop into small, bite-sized chunks (1cm wide). Place into a pan and pour in 500ml of water to cover

Add the pink ginger, the juice of one blood orange and bring to the boil. Add the vanilla bean paste followed by the honey, and simmer until the rhubarb is tender and blush pink

Set aside, can be served warm to room temperature or stored in the fridge until needed

To start the shard crumble, lay a sheet of filo pastry onto a lined baking tray. Drizzle with honey, thinly spread with vanilla paste and sprinkle 1-2 sprigs of lemon thyme

Add a second sheet of filo on top and repeat the process, swapping out the honey for maple syrup. Add the third layer of filo, drizzling the top with maple syrup (spreading with a pastry brush to ensure even coverage)

Cut in half and place on a baking tray and into the oven for 6-8 minutes at 170°C until golden brown

To prepare the custard, add the maple syrup to the coconut yoghurt followed by the vanilla bean paste. Mix until all ingredients are combined and any lumps disappear

Plate the dish as shown and finish with micro lemon balm and a drizzle of the poaching liquor