Barley & Quinoa Pancakes with Rhubarb & Custard

Method

1. Start with the custard. Pour the milk and cream into a small saucepan, add the vanilla pod (beans scraped out) and slowly heat up until it starts to simmer lightly. Have a larger bowl (large enough to fit the saucepan) ready with ice cold water which you'll use to cool the custard down.
2. In the meantime, beat the egg yolks with the rest of the ingredients using an electric mixer until pale and fluffy. Start pouring the hot vanilla cream and milk slowly into the fluffy yolks and keep whisking so that the mix doesn't get lumpy.
3. Return the mixture into the saucepan, keep whisking and start heating up very slowly. It will start getting thicker, so whisk a few more times and take off the heat and plunge the saucepan into the ice cold bath bowl you had prepared. Keep whisking for a little bit longer. Your custard should be silky and smooth.
4. It's time for rhubarb! Set the oven to 180°C and put the rhubarb chunks in a small baking dish, mix with the rest of the ingredients and roast for about 15 minutes. You want it to be soft but not too soft so that it doesn't fall apart. Keep checking with a fork until you're happy with the texture and take it out of the oven.
5. Let's make pancakes! Mix all your ingredients and stir until you have a smooth batter. Heat up a bit of butter/your preferred frying oil in a frying pan and pour 1/3 of the batter and fry nicely on both sides. Pour over your custard, top with a spoonful of roasted rhubarb and sprinkle with chopped pistachios and dried flowers.