Rhubarb Crumble and Creamy Custard
by Ysanne Spevack
Makes enough for four people
For the crumble:
- 2 tablespoons honey
- juice of an orange
- 1 tablespoon dried ginger
- 1kg rhubarb, washed and chopped into 2cm pieces
- 100g wholemeal flour
- 100g porridge oats
- 1 tablespoon cinnamon
- 1/4 tablespoon nutmeg
- 100g margarine, chilled and roughly chopped into pats
- 75g rapadura or brown sugar
For the custard:
- 500ml full cream milk
- 50ml single cream
- 1 vanilla pod
- 4 egg yolks
- 25g rapadura or maple syrup
- 2 teaspoons cornflour
Turn the oven on to Gas Mark 5 / 190 C / 375 F. Put the honey, orange juice and ginger into an oven-proof pudding dish and mix well with a metal spoon.
Put the rhubarb into the dish, and mix again to cover it. Put the flour, oats, cinnamon and nutmeg into a big mixing bowl. Add the margarine and using your fingers, rub the margarine into the flour, lifting the mixture as you rub. It will combine easily to make crumbs. When the mixture is a breadcrumb consistency, add the rapadura or sugar, still lifting and mixing with your fingers. Pour the crumble over the rhubarb and get the dish into the oven. It needs to cook for about 40 minutes.
About ten minutes before you’re ready to serve the crumble, start making the custard. Slowly heat the milk, cream and vanilla in a small pan over a gentle heat until it simmers, then take it off the heat. In a medium bowl, whisk the egg yolks, rapadura or maple syrup, and the cornflour using a metal hand whisk. When it’s smooth, pour the hot milk mixture over it, whisking all the time. Pour the mix back into the pan and slowly bring it back to the simmer, mixing with a wooden spoon. Gently heat and stir until the custard is good and thick and ready to pour over your delicious rhubarb crumble.
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