Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin.

Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over.

Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down.

Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool.

When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb.

Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture.

Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed.

When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve.