Rhubarb and Ginger Crumble with Crème Anglaise

A classic rhubarb dessert featuring a spiced ginger crumble topping served with a rich, homemade vanilla custard sauce.

Baking Vegetarian Dessert Rhubarb Crumble

Estimated Nutrition

Calories

2542.4

kcal / serving

2542.4 kcal total

Carbs

178.5g

per serving

178.5 g total

Fat

195.8g

per serving

195.8 g total

Protein

24.6g

per serving

24.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Soft Brown Sugar

For the crumble topping

tbsp

Soft Brown Sugar

For the filling

tbsp

Caster Sugar

For the crème anglaise

Dairy

125

Butter

For the crumble topping

Butter

For the filling

100

Milk

For the crème anglaise

200

Double Cream

For the crème anglaise

piece

Egg

Yolks only

GrainsCereals

125

Plain Flour

For the crumble topping

NutsSeeds

tsp

Ground Ginger

For the crumble topping

pinch

Ground Ginger

For the filling

pod

Vanilla Pod

Split

Vegetables

stem

Rhubarb

Cut into batons

Method

Pulse flour and butter in a food processor until crumbly, then stir in sugar and ground ginger.

Serve the warm crumble with the vanilla crème anglaise.

Heat milk, cream, and vanilla in a saucepan without boiling.

Preheat the oven to 180°C.

Transfer the rhubarb to a dish, top with the crumble, and bake for 15 minutes until golden.

Melt butter in a pan and simmer rhubarb, sugar, and ginger for 8 minutes until softened.

Whisk egg yolks and sugar, pour in the hot milk, and cook until thickened.