Rhubarb, Vanilla and Ginger Crumble with Custard

A classic rhubarb dessert featuring a spiced ginger filling, a crisp buttery topping, and homemade vanilla custard.

Baking Vegetarian Dessert British Rhubarb

Estimated Nutrition

Calories

712.3

kcal / serving

1424.6 kcal total

Carbs

92.9g

per serving

185.8 g total

Fat

32.1g

per serving

64.2 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Soft Brown Sugar

For the filling

tbsp

Caster Sugar

For topping

tbsp

Caster Sugar

For custard

pinch

Arrowroot

Thickener

tsp

Vanilla Essence

Dairy

Butter

For the filling

Butter

Cold, chopped, for topping

piece

Egg Yolk

Free-range

500

Milk

GrainsCereals

Plain Flour

For topping

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Vegetables

Rhubarb

Chopped

2.5

Root Ginger

Peeled and chopped

Method

Preheat the oven to 180°C.

Serve the warm crumble topped with fresh custard.

Whisk hot milk into the egg mixture and return to the pan over low heat until thickened.

Heat milk to just below boiling point.

Whisk egg yolks, sugar, and arrowroot in a bowl until pale.

Bake the crumble for 10-12 minutes until the topping turns golden.

Pulse flour and butter in a blender to breadcrumbs, stir in sugar, and sprinkle over rhubarb.

Transfer the mixture into a small ovenproof dish.

Heat butter in a pan and cook rhubarb, sugar, vanilla seeds, and ginger for 5 minutes until soft.