Anna Haugh served up delicious poached rhubarb and custard mousse with oats and honey topping on Saturday Morning.

The ingredients for the poached rhubarb are: 500g forced rhubarb, cut into batons, 300ml raspberry wine and 100g caster sugar.

For the custard: 1 vanilla pod, 250ml double cream, 290ml full-fat milk, 120g free-range egg yolks, 125g caster sugar and 25g shop-bought custard powder.

For the custard mousse: 125g double cream, 3 free-range egg whites, 35g caster sugar and 250g cold custard (from above).

To serve: 100g oats, 1–2 tbsp runny honey and 2 tbsp fresh mint leaves, picked.

See more recipes using rhubarb in the book titled: Rhubarb: 50 Tried & True Recipes available from Amazon now.