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Rhubarb & rose custard creams with crystallised petals
- 750g/ 1lb 10oz rhubarb , cut into 5cm/ 2in batons
- 150g/ 5 oz caster sugar , plus extra to taste
- juice lemon
- tsp rose water
- 500ml/ 18fl oz double cream
- 1 vanilla pod , split lengthways, seeds scraped out
- 6 large egg yolks
- 1 egg white
- 100g/4oz wild rose petals
- 140g/ 5oz caster sugar
Directions:View on BBC Good Food
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