Pauline’s Rhubarb Crumble with vanilla custard
Enjoy the true taste of summer, no matter what the weather is doing, with these easy recipes from the chefs at Avoca’s Belfast store
What you'll need
8-10 large sticks rhubarb, chopped into 3cm pieces
100-150g caster sugar, according to taste (remember, forced early rhubarb is generally sweeter than the later crop)
For the crumble
250g plain white flour
125g unsalted butter, diced small
125g light brown sugar
40g porridge oats
For the custard
100g caster sugar
6 large egg yolks
½ vanilla pod, split lengthwise
Pre-heat oven to 180°C/gas 4/350°F.
Place the chopped rhubarb and the sugar with just enough water to cover in a large stainless steel saucepan and bring to the boil, stirring to ensure the sugar dissolves. As soon as it comes to the boil, drain off the liquid and set aside.
To make the crumble, rub the butter into the flour until it resembles coarse breadcrumbs (you can do this by hand or in a food processor), then mix in the brown sugar and porridge oats.
To make the custard, whisk the sugar, cornflour and egg yolks together until light and fluffy. In a saucepan, bring the milk, cream and vanilla pod to just below boiling point, then carefully pour it over the egg mixture, whisking as you add to ensure it does not curdle the egg yolks. Remove the vanilla pod and discard. Return the mixture to the saucepan and cook on a low heat, stirring continuously for five to 10 minutes, by which stage the custard will have thickened. This custard keeps very well in the fridge for four to five days and is also ideal for making fruit tartlets or home-made custard slices with puff pastry, jam and cream.
To assemble, spoon two thirds of the custard onto the base of an ovenproof dish. Place the lightly cooked rhubarb on top of the custard, sprinkle with an extra tablespoon of caster sugar and finally, top with the oaty crumble topping. Bake in the oven for 35-40 minutes.
Serve with the remaining custard, some whipped cream or vanilla ice cream.