Simon Rimmer served up delicious rhubarb and custard choux buns on Sunday Brunch.

The ingredients for the pastry are: 250ml of water, 100g of butter, 125g of flour, Pinch of salt and 4 eggs.

For the rhubarb : 250g of forced rhubarb, cut into 7.5cm length pieces, Zest and juice of 1 orange, 75g of sugar, 2 star anise, 25mm piece ginger, grated and 1 teaspoon of orange blossom water.

For the filling: 440ml tin or carton of ready made custard, 2 tablespoons of cornflour, mixed with water to make a paste, 1 teaspoon of pure vanilla and 250g of mascarpone.

Icing sugar for dusting.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.