Rhubarb and Custard

Inspired by one of my favourite childhood dessert combinations, the rhubarb and custard we serve at Aizle is a very simple dish but one that uses a lot of technique. Growing up, my mum always had garden rhubarb growing, which is greener and much more sour than the fabulous forced rhubarb we get from Yorkshire at the start of every year. She would make rhubarb crumble with custard, so in the restaurant we give the custard the texture of ‘crumble’ by spraying it into liquid nitrogen.