Tip the yolk mixture into the saucepan with the remaining milk and cook, stirring, over a low heat for five to seven minutes, until the custard thickens enough to coat the back of a spoon; don’t let it come to a boil.
In another saucepan, heat the milk, cream, vanilla pod and half the sugar over a medium heat, stirring to prevent the milk from catching.
Bring a large saucepan of water to a boil, then add the tapioca and cook, stirring occasionally, for 10–15 minutes, until the pearls are mostly translucent.
Rather, it’s a delicate, beautiful dessert with pearls swimming in silky custard, perfectly contrasted with sharp, sweet and tangy roast rhubarb.
Toss the rhubarb and sugar in a large bowl, then leave to macerate for 20 minutes.
