Rhubarb and lemon croissant pudding

For rhubarb jam, combine ingredients and 60ml water in a large saucepan over medium-high heat and stir to dissolve sugar. Bring to a simmer and cook, stirring occasionally, until jammy and rhubarb is broken down completely (15-20 minutes). Transfer to a container, cool and refrigerate until required. Rhubarb jam will keep refrigerated for up to 1 week.

For limoncello curd, whisk yolks and sugar in a bowl until pale, then whisk in lemon juice, zest and limoncello. Transfer to a saucepan, add butter and stir continuously over medium heat until thick and smooth (3-4 minutes). Transfer to a container and refrigerate until chilled. Limoncello curd can be made 3 days in advance.

Preheat oven to 160°C. Spread cut sides of croissants with butter, then spread thickly with a little rhubarb jam. Place croissants side by side in a buttered 3-litre baking dish (about 22cm x 33cm).

Whisk 200gm sour cream and a little of the milk in a large bowl until thinned and smooth. Add remaining milk, 300ml cream, 50ml limoncello, sugar, eggs, vanilla paste and lemon zest and whisk to combine. Pour over croissants, cover and refrigerate until croissants absorb custard mixture (30 minutes). Dollop with half the limoncello curd and a little extra rhubarb jam, scatter with demerara sugar and bake until custard sets and pudding is puffed and golden brown (30-35 minutes). Stand for 10 minutes.

Whisk remaining sour cream, remaining cream and remaining limoncello in a bowl until soft peaks form. Fold through remaining limoncello curd to combine, then fold through a little extra rhubarb jam to form a ripple effect. Serve with croissant pudding.