How to Cook Rhubarb Crumble
Serves: 4
Preparation time: 10 mins
Cooking time: 45 mins
Ingredients needed to make Rhubarb Crumble:
For the rhubarb:
- 1 lb 9 oz rhubarb, trimmed and cut into ¾’’ wide slices
- 2 tbsp stem ginger syrup (packaged)
- 2 stem ginger pieces preserved syrup, finely chopped
- 1 oz caster sugar
For the crumble topping:
- 6 oz all purpose flour
- 2 oz flaked almonds
- 2 oz rolled oats
- 2 oz caster sugar
- 4 oz unsalted butter
For the custard:
- ½ pint double cream
- ½ pint full-fat milk
- 3 egg yolks
- 1 tbsp corn flour
- 2 oz caster sugar
- 1 vanilla pod, seeds scraped out
Cooking instructions for Rhubarb Crumble:
- Warm up your oven to 350 degrees F and spread the rhubarb slices across the base of an 8’’ deep pie plate.
- Throw in the finely chopped ginger and sugar, along with a splash of ginger syrup and toss well to mix thoroughly.
- To make the crumble, grease your fingertips with butter and toss the flour as well as oats together in a bowl to turn it into a crumbly mixture.
- Sprinkle the flaked almonds, followed by sugar and continue to toss to mix properly.
- Top the rhubarb slices with half of the above mixture and press it with your palms to make it more compact.
- Sprinkle the other half over it to make a loose crumble layer.
- Place it in the oven and bake at the preheated temperature for about 45 minutes or until the rhubarb is heated through and the crust changes to golden brown in colour.
- While the crumble bakes, make the custard by heating a mixture of cream and milk in a saucepan.
- Stir in the vanilla pod as well as its scraped out seeds into the simmering mixture and continue to heat until it is just about to boil.
- Turn off the heat right away and set aside, covered for about 5-8 minutes to let the vanilla infuse its flavor into the milk-cream blend.
- Whisk the egg yolks thoroughly in a bowl, along with corn flour as well as sugar until they blend into a pale yellowish, frothy mixture.
- Beat in the vanilla flavored blend until well combined and return the mixture back to the pan.
- Continue to cook over slow flame, stirring relentlessly, until the custard turns thick enough to coat the back of a spoon.
- Pass it through a fine mesh sieve into a bowl and set aside.
- Remove the rhubarb from oven and set aside until it cools slightly.
- Serve it on serving plates and top it up with spoonfuls of the prepared vanilla custard.
Image credit: Wikimedia Commons
