Serves 4

Cooking the pastry between baking sheets helps keep the pieces flat. You can prepare the pastry rectangles, fool mix and rhubarb ahead, but serve the dish almost immediately after assembling.

350g puff pastry

250ml double cream

250ml Greek yoghurt

2-3 tbsp icing sugar, plus

extra for dusting

2 balls of stem ginger, finely diced

1 tsp ground ginger

1 batch of baked rhubarb, see above

1 Roll out the pastry to a square slightly larger than 30 x 30cm, which will allow enough excess for trimming the edges neatly. Cut into three long rectangles, each measuring 10 x 28cm. Using a long palette knife, lift these on to a baking sheet and score each across into four equal rectangles (leaving you with twelve 7 x 10cm rectangles). Chill for 20 minutes while you preheat the oven to 200C/Gas 6 and prepare the filling.

2 Whisk the double cream in a large mixing bowl until softly stiff. Sweeten the Greek yoghurt with 2-3 tablespoons of icing sugar and mix in the stem ginger. Gently fold in the cream and chill until required.

3 Bake the pastry for 5 minutes, then remove from the oven. Sprinkle with the ground ginger and lightly dust with icing sugar. Place another heavy baking sheet on top of the pastry rectangles and bake for a further 8-10 minutes until golden brown and crisp. Remove and cool on a wire rack.

4 When you are ready to serve, place three pieces of cooked rhubarb on top of a pastry rectangle. Spoon or pipe the fool mix on top of the rhubarb, then balance a pastry rectangle on top. Create another layer with the rhubarb and fool mix and top with a third pastry rectangle. Repeat with the remaining rhubarb, fool mix and pastry so you have four millefeuilles, then dust each one with icing sugar.

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