Heat the oven to 200C/180C fan/gas 6. Put the flour, custard powder, eggs and milk in a jug and whizz until smooth using a hand blender. Leave to rest for 20 mins.

Meanwhile, put the rhubarb in a roasting tin in a single layer with the remaining rhubarb ingredients, tossing to coat. Cover with foil and roast for 12-14 mins until the rhubarb is soft but still holding its shape. Carefully spoon out the rhubarb and transfer the syrup to a pan. Simmer over a medium high heat for 3-4 mins until thickened.

Brush a crêpe pan with a little oil and wipe out with kitchen paper. Put on a medium heat and, once hot, add a large spoon of the batter, tipping the pan to coat the base with a thin layer of batter. Cook for 1 min until the edges start to release from the pan and it looks set, then flip and cook for another minute until lightly golden. Transfer to a warm plate and repeat with the remaining batter.

To serve, spoon a tablespoon of custard onto each crêpe and spoon over some poached rhubarb. Fold up and drizzle with some of the rhubarb syrup to serve.