Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

Ingredients:
285ml / 1/2 pint double cream or créme fraiche
Salt and freshly ground black pepper
1kg/2lb 3oz jerusalem artichokes, peeled and sliced as thick as a pencil
2kg / 4 1/2 lb least difficult dwell mussels
400ml tin of coconut milk
300g / 11oz refreshing rhubarb
300ml / 11fl oz double cream
200ml / 7fl oz complete pounds milk
80g / 2 3/4 oz sugar
Salt and freshly ground black pepper

Directions:
1. Adjust seasoning, then plate and serve.