The star of this recipe is the crumble which is so so easy to make – perfect for kids to make as it is completely foolproof. The recipe makes a full jar of the delicious crumble just like the one in the photo. Since I made this last weekend I have had to hide the jar as fistfuls were disappearing overnight! Think of crumbled home-baked cookies and you get the idea. The crumble will go on anything ………ice cream, fruit, custard for example and is delicious cold. This recipe has 3 parts to it, all very useful on their own i.e. poached rhubarb, custard and crumble. If you don’t make the rhubarb or the custard please give the crumble a go – eat it on its own or serve it with some fruit e.g. strawberries and ice cream or natural yogurt. I have rhubarb growing in my garden so I am always looking for recipes to use it up as I hate wasting it. It is the easiest plant in the world to grow, needs absolutely no care or attention so if you have any space at all buy a couple of plants and you will have a supply year after year.
The recipe is one I came across in a book called Fruit by Hugh Fearnley- Whittingstall from River Cottage.
225g plain flour
Pinch fine sea salt
200g cold unsalted butter, cut into cubes
150g demerara sugar
100g porridge oats
400g rhubarb, cut into 4-5cm lengths
40g caster sugar
2 tablespoons water
125ml double cream
125ml whole milk
½ vanilla pod, slit open lengthways
2 large free-range egg yolks
40g caster sugar
1 teaspoon cornflour
How to make it!
- Preheat oven to 180° C /Gas Mark 4
- Put all the ingredients into a large bowl.
- Rub together with your fingertips until you have a crumble dough, then squeeze in your hands to form clumps
- Crumble these on to a large, lipped baking tray and spread out evenly
- Bake for about 25 minutes until golden brown and crisp, giving the whole thing a good stir halfway through
- Leave to cool
- Store in an airtight container where it will keep for a couple of weeks if you are lucky!
- Put the rhubarb into a large saucepan with the sugar and water.
- Heat gently until the juices start to run then give it a stir.
- Cover and cook gently for 10-15 mins, moving the pieces around carefully once or twice to ensure it is cooking evenly until tender – ideally you want most of the pieces to hold their shape.
- Put the cream, milk and vanilla pod in a saucepan and bring to just below the boil.
- Set aside to infuse for 10 minutes
- Beat the egg yolks, sugar and cornflour together in a bowl until smooth
- Slowly pour on the hot cream, whisking all the time
- Pour back into the pan and heat gently stirring with a wooden spoon, until the mixture is thick enough to coat the back of a spoon – don’t let it boil.
- Strain and either leave to cool or serve straight away
Serve the rhubarb with the custard with a good scattering of the crumble on top.