Phil Vickery live at the allotment rhubarb and custard pots recipe on This Morning

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).