200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces
110g/4oz pudding rice
85g/3oz caster sugar
30g/1oz golden caster sugar
30g/1oz caster sugar
50g/1¾oz shelled pistachio nuts, roasted
large pinch saffron strands
pinch sea salt flakes
1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped
15g/½oz unsalted butter
400ml/14fl oz double cream
2 free-range egg yolks
600ml/20fl oz full-fat milk, plus 2 tbsp for the saffron