Rhubarb Crumble and Custard

A simple crumble, plus a recipe for homemade custard.

Serves 8 people


 

  • 150 grams rolled oats
  • 450 grams fresh rhubarb
  • 150 grams sugar
  • 0.5 teaspoon(s) powdered ginger (optional)
  • 150 grams plain or wholemeal flour
  • 75 grams butter, diced
  • 0.5 teaspoon(s) powdered ginger (optional)
  • 300 mL milk or soya milk
  • 2 egg yolks
  • 1 teaspoon(s) cornflour
  • 25 grams Flaked Almonds
  • 0.5 teaspoon(s) vanilla essence
  • 2 teaspoon(s) water

 

The filling

Pre-heat oven to 400°F, 200°C, or gas 6.

If using fresh rhubarb, wash it and chop it into 1″ pieces.

Place in an oven dish, sprinkle 50g of sugar on top (and ginger if you like it), cover with foil and bake in the oven for about 20 minutes.

The rhubarb should be soft. Taste to check the sweetness – add more sugar if necessary.

The crumble

Take a large bowl, sift the flour into it and add the diced butter.

Using your fingertips, rub the butter into the flour until you achieve a mixture that resembles breadcrumbs. (The colder the butter, the easier this is).

Mix in 50g sugar, and a little ginger if you like it.

Alternatively, put all the ingredients into a food processor and whiz together for a few seconds, using the pulse button, until the mixture resembles breadcrumbs.

Cover the cooked or tinned rhubarb with the crumble mixture and put back in the oven for 20 – 30 minutes. The crumble topping should be starting to turn brown here and there.

The custard

Put the milk into a small pan and heat gently.

Separate the yolks and put them into a small bowl.

Add 50g sugar, cornflour, water and vanilla and stir till there are no lumps.

When the milk is boiling, carefully pour it over the egg mixture. Use a whisk to stir it thoroughly.Then pour everything back into the pan and whisk over a low heat until it has thickened.

Don’t let it boil or you’ll have scrambled eggs! Serve hot and enjoy.

Method

The filling

Pre-heat oven to 400°F, 200°C, or gas 6.

If using fresh rhubarb, wash it and chop it into 1″ pieces.

Place in an oven dish, sprinkle 50g of sugar on top (and ginger if you like it), cover with foil and bake in the oven for about 20 minutes.

The rhubarb should be soft. Taste to check the sweetness – add more sugar if necessary.

The crumble

Take a large bowl, sift the flour into it and add the diced butter.

Using your fingertips, rub the butter into the flour until you achieve a mixture that resembles breadcrumbs. (The colder the butter, the easier this is).

Mix in 50g sugar, and a little ginger if you like it.

Alternatively, put all the ingredients into a food processor and whiz together for a few seconds, using the pulse button, until the mixture resembles breadcrumbs.

Cover the cooked or tinned rhubarb with the crumble mixture and put back in the oven for 20 – 30 minutes. The crumble topping should be starting to turn brown here and there.

The custard

Put the milk into a small pan and heat gently.

Separate the yolks and put them into a small bowl.

Add 50g sugar, cornflour, water and vanilla and stir till there are no lumps.

When the milk is boiling, carefully pour it over the egg mixture. Use a whisk to stir it thoroughly.Then pour everything back into the pan and whisk over a low heat until it has thickened.

Don’t let it boil or you’ll have scrambled eggs! Serve hot and enjoy.

Ingredients

 

  • 150 grams rolled oats
  • 450 grams fresh rhubarb
  • 150 grams sugar
  • 0.5 teaspoon(s) powdered ginger (optional)
  • 150 grams plain or wholemeal flour
  • 75 grams butter, diced
  • 0.5 teaspoon(s) powdered ginger (optional)
  • 300 mL milk or soya milk
  • 2 egg yolks
  • 1 teaspoon(s) cornflour
  • 25 grams Flaked Almonds
  • 0.5 teaspoon(s) vanilla essence
  • 2 teaspoon(s) water

 

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