Rhubarb Crumble with Custard

Rhubarb and crumble

• 110 g Unsalted butter, cold
• 600 g Rhubarb
• 160 g Caster sugar
• 2 tbsp Cornflour
• 2 tsp Dried orange zest
• 120 g Plain flour
• 80 g Rolled oats

Vanilla custard

• 500 ml Whole milk
• 2 Egg
• 2 tsp Vanilla extract

1. Heat the oven to 190°C (375°F). Cut the rhubarb into bite-sized pieces and tip into a baking dish, then toss with 80 g of the caster sugar, the cornflour, and the dried orange zest.
2. In a mixing bowl, rub the unsalted butter into the plain flour with your fingertips until it looks like rough breadcrumbs. Stir in the rolled oats and the remaining 80 g caster sugar.
3. Scatter the crumble topping evenly over the rhubarb without pressing it down. Bake for 30 to 35 minutes, until the fruit is soft and bubbling at the edges and the topping is golden.
4. While the crumble bakes, warm the whole milk in a saucepan over a low heat until steaming but not boiling. In a bowl, whisk the eggs with the vanilla extract until smooth.
5. Pour the hot milk onto the egg mixture in a steady stream, whisking constantly, then return everything to the saucepan. Cook over a low heat, stirring continuously, for 5 to 8 minutes until the custard thickens enough to coat the back of a spoon; do not let it boil.
6. Rest the crumble for 5 minutes so the juices settle slightly. Serve warm with the vanilla custard on the side.

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