Chop the rhubarb, put in a pan along with 200g of the sugar, cover and simmer until reduced by half. Blend into a thick purée

Line a 225g loaf tin with 3 or 4 layers of cling film in both directions to ensure a watertight seal

To make the sabayon, whisk the egg yolks, honey and 20g of the sugar together in a bowl over hot water until light and fluffy. It should triple in volume and thicken

Semi-whip the cream into soft peaks

Fold the rhubarb purée into the sabayon, followed by the semi-whipped cream. Place in the lined terrine tin, cover with more cling film and freeze for 2 hours. Soak the gelatine leaves in cold water for 5 minutes to soften

Gently warm the cream and the pistachio paste together in a pan, add the 2 leaves of gelatine and stir until dissolved

Pour into a bowl to cool, then fold in the crème fraîche

Place in a covered container in the fridge for 1½ hours to set before use

To make the madeleines, cream together the two sugars with the egg until fluffy and smooth. Pour in the melted butter and honey and continue to mix

Scrape the seeds out of the vanilla pod. Mix in the flour, baking powder and vanilla seeds. Leave to rest in the fridge for 2 hours

Preheat the oven to 200ºC/Gas mark 6

Butter and flour a madeleine tray, then pipe or spoon the madeleines into the prepared tray. Cook for 5–6 minutes until risen and golden

Turn the tin upside down and bang the madeleines out. Allow to cool on a rack for 15 minutes before serving. Assemble all components of the dish on a plate to serve