Rhubarb & Custard Crumble

• 2 tbspcornflour
• 80 gcaster sugar
• 700 grhubarb, trimmed and cut into 3cm pieces
• 1 tspvanilla extract
• 180 gplain flour
• 60 grolled oats
• 80 gdemerara sugar
• 100 gcold unsalted butter, cubed
• 1pinch fine salt
• 500 mlready-made fresh custard

Method

1. 1Heat the oven to 190°C fan. Tip the rhubarb into a large baking dish with the caster sugar, vanilla and cornflour. Toss until every piece is glossy and coated; the cornflour needs to cling to wet fruit so it can thicken those pink juices into syrup rather than puddle. Spread into an even layer.
2. 2Make the crumble: rub the cold cubed butter into the flour with your fingertips, lifting and letting it fall, until the mixture looks like coarse breadcrumbs with a few larger flecks of butter still visible; those flecks are what melt into buttery pockets in the oven. Stir through the demerara sugar, oats and a generous pinch of salt.
3. 3Scatter the crumble loosely over the rhubarb in craggy clumps; don't press it down. The peaks and gaps are what crisp up into golden, nubbly bits; a flat layer steams instead of crisping.
4. 4Bake for 35–40 minutes, until the top is deeply golden and you can see thick pink rhubarb juices bubbling up around the edges. If the top is browning before the fruit bubbles, drop the oven 10°C; you want both happening together.
5. 5Warm the custard gently according to its packet instructions while the crumble rests for 5 minutes. Spoon the crumble into six bowls and pour the warm custard alongside the crisp topping.

Per serving

kcal

391

protein

5.6g

fibre

1.8g

carbs

59.5g

fat

14.8g