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Rhubarb and Custard with Almond Crumble

A sophisticated dinner party makeover of traditional rhubarb crumble featuring layers of stewed fruit, velvety custard, and crunchy almond topping.

VegetarianDessertBritishAlmondsRhubarb
Estimated Nutrition
Calories
821.1
kcal / serving
3284.5 kcal total
Carbs
75.5g
per serving
302.1 g total
Fat
52.1g
per serving
208.4 g total
Protein
13.6g
per serving
54.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
23.3
g
Caster Sugar
Two thirds of the 35g for the rhubarb syrup
11.7
g
Caster Sugar
Remaining third of the 35g for sprinkling
50
g
Caster Sugar
For the custard
1
tsp
Cornflour
Mixed with water to form a paste
80
g
Caster Sugar
For the crumble
Dairy
6
piece
Egg Yolk
Free-range
200
ml
Double Cream
150
ml
Full-Fat Milk
80
g
Butter
GrainsCereals
100
g
Plain Flour
NutsSeeds
1
piece
Vanilla Pod
Seeds scraped out
80
g
Ground Almond
Vegetables
2
stalk
Rhubarb
Cut into 1cm pieces for stewing
1
stalk
Rhubarb
Cut into 1cm pieces for baking
1
stalk
Rhubarb
Peeled into 8-12 strips

Method

1
2
3
4
5
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11
12
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