Candying Rhubarb

Fresh rhubarb contains significant moisture that can weep into cake layers and thin out custard, contributing to the "fool" effect Paul Hollywood identified. 

Candying the rhubarb through gentle poaching in vanilla-scented sugar syrup serves multiple purposes. First, it draws out excess moisture in a controlled way, leaving the rhubarb pieces structurally intact but less likely to release juice later. Second, it adds sweetness to balance rhubarb's natural tartness without making the custard sweeter. Third, the vanilla and lemon in the poaching liquid add aromatic complexity. The key is gentle heat—just 3-5 minutes of poaching until tender but not falling apart. Remove with a slotted spoon and let cool on a rack so excess syrup can drip away. For an extra crystallized effect, roll the warm pieces in granulated sugar. The reserved poaching syrup can be drizzled on plates for service, adding flavor without compromising the cake's structure.