Ravneet Gill served up tasty choux buns with craquelin, clotted cream and rhubarb jam for Afternoon Tea on Saturday Kitchen.

The ingredients for the rhubarb jam: 475g rhubarb, cut into 5cm pieces, 350g caster sugar and 1 tbsp lemon juice.

For the craquelin: 50g demerara sugar, 50g unsalted butter, softened, 50g strong white flour and pinch salt.

For the choux pastry: 100g unsalted butter, 100ml full-fat milk, 5g caster sugar, ½ tsp salt, 100g strong white flour and 3–4 free-range eggs.

To serve: 250g clotted cream, For the rhubarb glaze, 100g icing sugar and drop red food colouring.

See recipes by Rav in her book titled: Sugar, I Love You available from Amazon now.