Preparation method

1. Preheat oven to moderately slow, 160°C. Line an oven tray with baking paper.
2. In a large bowl, combine rhubarb and sugar. Set aside 1 hour.
3. Working with one sheet of filo at a time, brush ends with butter, sprinkle with extra sugar and layer together.
4. Cut pastry into 12 equal rectangles. Arrange on tray. Cover with baking
   paper and top with a second tray to weigh down. Bake 8-10 minutes, until crisp and golden. Transfer to wire rack to cool completely.
5. Transfer rhubarb mixture to a medium saucepan. Stir on low heat until sugar dissolves. Simmer 3-4 minutes, until rhubarb is just softened. Cool.
6. Spoon 1 heaped tablespoon each of custard and rhubarb onto 4 pastry crisps. Repeat layers once, finishing with pastry.

TOP TIP

• Rhubarb can be replaced with a 300g packet of mixed frozen berries – reduce cooking time by 2 minutes. You could also use sliced fresh trawberries.

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