Rhubarb Crumble with Custard

Rhubarb Crumble with Custard, James likes to make his the way his Granny used to...he adds the rhubarb and crumble all in raw and pops it in the oven. An old school dessert that everyone loves! James used rhubarb from E. Oldroyd & Sons!

6-8

Ingredients

Rhubarb

8 sticks of rhubarb
1 blood orange, juice and zest
1 tbsp ginger syrup
2 knobs of stem ginger, diced
50g caster sugar

Crumble

200g plain flour
100g butter, diced
100g soft brown sugar

Custard

8 egg yolks
75g caster sugar
300ml milk
300ml double cream
1 tsp vanilla bean paste

Method

Print Recipe

Preheat the oven to 180C.
Place the rhubarb, orange, ginger and syrup onto an ovenproof dish.
Mix the crumble in a bowl until it resembles breadcrumbs, sprinkle over the rhubarb then bake for 45 minutes.
To make the custard, pour the milk and cream in a pan with vanilla and its seeds, then pop in ½ the sugar, and warm through gently.
Whisk the egg yolks with the remaining sugar.
Pour the milk mixture over the yolk mix, and whisk together.
Transfer this to the pan, continuously whisking until it thickens and sieve off into a bowl.

Ingredients

Rhubarb

8 sticks of rhubarb
1 blood orange, juice and zest
1 tbsp ginger syrup
2 knobs of stem ginger, diced
50g caster sugar

Crumble

200g plain flour
100g butter, diced
100g soft brown sugar

Custard

8 egg yolks
75g caster sugar
300ml milk
300ml double cream
1 tsp vanilla bean paste

Method

Preheat the oven to 180C.
Place the rhubarb, orange, ginger and syrup onto an ovenproof dish.
Mix the crumble in a bowl until it resembles breadcrumbs, sprinkle over the rhubarb then bake for 45 minutes.
To make the custard, pour the milk and cream in a pan with vanilla and its seeds, then pop in ½ the sugar, and warm through gently.
Whisk the egg yolks with the remaining sugar.
Pour the milk mixture over the yolk mix, and whisk together.
Transfer this to the pan, continuously whisking until it thickens and sieve off into a bowl.