Rhubarb Crumble & White Chocolate Custard
A timeless pudding to make the most of the seasonal rhubarb in Spring. The tangy fruit is balanced with the oaty crumble topping and chocolaty custard.
Substitutes:
- No rhubarb? Swap for apples, pears, blueberries, blackberries or apricots.
- No vanilla paste? Try with orange zest instead, which pairs well with rhubarb.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
200 g Rhubarb
1 tsp Vanilla paste
60 g Unsalted butter (cold)
50 g Plain flour
25 g Rolled oats
50 g Caster sugar
For the custard:
50 g White chocolate
3 Egg yolks
40 g Caster sugar
2 tsp Corn flour
190 ml Milk of choice
1 tsp Vanilla paste
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Wash and trim the ends of the rhubarb, then cut into 3 cm lengths. Add the rhubarb to a small baking dish, add the vanilla and half of the sugar. Toss well to coat and set aside.
- In a mixing bowl and using your finger tips, rub the butter, oats, sugar and flour together until it looks like breadcrumbs. Scatter the crumble over the rhubarb and bake for 30-35 minutes, until golden brown and the fruit is bubbling through the crust.
- In the meantime, make the custard. Add the egg yolks, cornflour and sugar into a mixing bowl. Add the milk and vanilla into a small pan and bring to a simmer. Whisk the yolks and sugar together, then gradually pour the hot milk mixture onto the yolk mixture, whisking constantly. Pour the mixture back into the pan. Heat gently, stirring with a whisk, until the custard is thickened, but before any lumps form. Add the white chocolate and stir until melted in the custard.
- Serve the crumble hot and drizzle the white chocolate custard on top. Enjoy!
How to store
Wrap and store the cooked crumble in the fridge for up to 3 days, or in the freezer for up to 3 months. Leave the defrost in the fridge overnight then reheat in a preheated oven at 180C/160c fan/4 gas mark, for 20 minutes, or until piping hot.
