Vanilla custard with roasted strawberries and rhubarb

If it’s in season use forced rhubarb here: the hot-pink colour of the slender stalks looks stunning once cooked. Regular field-grown rhubarb, though, available throughout the year, is also great. The custard and fruit mixtures can be made a day in advance and kept in the fridge until ready to assemble. Serve this with some shortbread alongside, if you’re looking for crunch.