This week, my Riverford veg box blessed me with both rhubarb AND strawberries, and I happened to have a beautiful carton of buffalo milk custard from Laverstoke Park Farm.
When you have such stunning ingredients as these to hand, the only thing to do is to let them speak for themselves - so I layered them up in a glass with a bit of vanilla yogurt and crumbled digestive biscuit for an indulgently scrumptious weeknight dessert.
