Phil Vickery served up delicious rhubarb and custard pots dessert from the allotment at The Rhondda Valley in Wales with Terry Walton on This Morning.

Phil says: “This is a different way of serving fool. I rather like the way of serving fools this way, also you are adding a little texture by using Savoy fingers.”

The ingredients are: 600g maincrop rhubarb, washed and cut into 2cm pieces, 85g light soft brown sugar, juice 2 large lemons, 1 vanilla pod split, 2 packets Savoy fingers, 575mls lightly whipped double cream, 600mls thick custard (made from cuatard powder, and chilled well).