Marjoram-scented crème caramel with chilled rhubarb crumble - Good Food Middle East

Ingredients

• 300ml full-fat milk
• 2-3 marjoram or oregano sprigs (leaves on), plus extra small leaves to decorate
• 150g caster sugar
• 2 eggs
• 200g caster sugar
• 4 star anise
• 1 vanilla pod, split
• about 6 long sticks rhubarb, cut into 7cm lengths (you need 5 lengths per serving)
• red food colouring, optional
• 50g plain flour
• 25g butter, cut in pieces
• 1 tbsp caster sugar