Rhubarb, Stem Ginger and Custard pies | LDE London

Ingredients

• 400g plain flour
• 200g unsalted butter
• ½ tsp salt
• 20g icing sugar
• 2 egg yolks (40g)
• 6 tbsps (approx.) cold water
• 250ml full fat milk
• ½ vanilla pod
• 60g egg yolks
• 45g caster sugar
• 15g plain flour
• 15g cornflour
• 300g rhubarb, chopped into 2cm cubes
• 1 tsp vanilla extract
• 100g caster sugar
• 2 x pieces of stem ginger, finely chopped