Preheat the oven to 200°C. Whisk together the Crematta, icing sugar and vanilla paste until smooth. Cover and chill in the fridge until slightly firm.

Place the cut pastry sheet on a baking tray lined with greaseproof paper. Prick the pastry all over with a fork, then chill in the freezer for a few minutes. Top the chilled pastry with another sheet of greaseproof paper and place a second baking tray over the top. Bake for 15 to 20 minutes, or until golden and crisp. Remove and leave to cool on a wire rack.

In a saucepan, combine the caster sugar and 250ml water. Add the ginger and vanilla pod, then bring to the boil. Add the cut rhubarb into sugar and water mix. Immediately remove the mix  from the heat and allow the rhubarb to gently poach as the syrup cools. Once cooled, lift the rhubarb out and set aside.

Fit a piping bag with a star nozzle and fill with the chilled Crematta. Pipe neat rows or “stars” along each pastry rectangle. Carefully arrange the poached rhubarb on top with bits of the leftover ginger.

Serve straight away for the perfect balance of crisp pastry, light cream and softly poached rhubarb.