I love it when rhubarb arrives. It’s the first new fruit of the year and a real sign that spring is on its way. This simple rhubarb crumble recipe lets the rhubarb shine, served with a warming gingery custard.
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Serves
4
For The Crumble:
Rhubarb
Caster Sugar
Cornflour
Water
Plain Flour
Butter
Oat
For The Custard:
Whole Milk
Caster Sugar
Ground Ginger
Vanilla Extract
Egg Yolk
Serves
4
For The Crumble:
Rhubarb
Caster Sugar
Cornflour
Water
Plain Flour
Butter
Oat
For The Custard:
Whole Milk
Caster Sugar
Ground Ginger
Vanilla Extract
Egg Yolk
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Step 1.
Preheat the oven to 180C. Cut the rhubarb into roughly 4cm pieces
Step 2.
Place into a large pan in one layer and sprinkle over 1/4 of the sugar.
Step 3.
Pour over your water, bring to a simmer and cook for about 5 or 6 mins, then turn off the heat and leave to cool slightly.
Step 4.
Meanwhile, in a food processor combine the flour and remaining sugar. Cube up the butter, add and pulse until the mixture resembles breadcrumbs.
Step 5.
Remove the rhubarb from the pan using a slotted spoon and transfer it to a baking dish. Pour the crumble mixture on top, then sprinkle over the oats.
Step 6.
Bake in the oven for about 25 to 30 mins until golden brown. Leave to rest for 5 mins before serving.
Step 7.
Whilst the crumble bakes, make the custard. Add the milk, sugar, cornflour, ginger and vanilla extract to a saucepan and bring up to a gentle simmer, stirring to dissolve the sugar, then turn the heat to minimum.
Step 8.
While the milk is warming, whisk the egg yolks in a bowl. Now add the egg yolks bit by bit to the milk, whisking each time, until they’re all added.
Step 9.
Keep warming gently and stirring until the custard is glossy and coats the back of a spoon.
Step 10.
Serve up a big spoon of the crumble and drizzle over the custard.
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Notes (1)
C
Conor M.
5 months ago
Very easy recipe to follow and will be making these again and again
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