As you may have noticed, we’re quite big fans of rhubarb here at Hartburn Village WI, because it’s such a delicious fruit that goes well with so many flavours. We’ve got recipes on our site for rhubarb and custard tart, and rhubarb and ginger jam, but as we’re selling fresh, home-grown rhubarb on our Bring & Buy stall at the next meeting, we thought we’d give you another recipe for inspiration on what to do with it. These are chilled individual desserts that’d be perfect for the whole family. They’ve got the right amount of sweet and just the right amount of sour.
For the rhubarb
- 4 stalks rhubarb (approx. 400g)
- 35g caster sugar
For the custard
- 6 free-range egg yolks
- 50g caster sugar
- 200ml double cream
- 150ml full-fat milk
- 1 teaspoon cornflour, mixed with a little water to form a paste
- 1 vanilla pod, sliced lengthways and the seeds scraped out
For the crumble
- 100g plain flour
- 80g unsalted butter
- 80g caster sugar
- 80g ground almonds
- Preheat the oven to 160C/320F/Gas 3. Cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water. Melt the sugar over a gentle heat to form a syrup. Remove from the heat and set aside.
- Cut another rhubarb stalk into 1cm/½in pieces and place in rows on a baking tray. Sprinkle over the remaining caster sugar.
- Use a vegetable peeler to remove 8-12 strips from the final stem of rhubarb. Glaze with the syrup then place over the sugar coated rhubarb. Cook in the oven for 6-7 minutes, or until the rhubarb is tender.
- For the custard, in a large heatproof bowl beat the egg yolks and sugar together until well combined. Add the cream and milk to a saucepan and bring to the boil.
- Sit the bowl of yolks and sugar over a separate pan of gently simmering water and whisk the cream mixture into it. Add the cornflour paste and stir continuously until the custard starts to thicken.
- Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon. Remove the bowl from the heat.
- Depending on how many crumbles you’d like to make, in wine glasses or ramekins, add a layer of the stewed rhubarb syrup and a layer of custard. Place in the fridge overnight to set.
- For the crumble, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Rub the flour, butter, sugar and almonds together until the mixture resembles breadcrumbs. Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely.
- Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble. Decorate with the glazed rhubarb strips.
This is such a simple yet delicious dessert to make, and would be perfect for these warmer days we’ve been having lately. Just imagine eating dinner al fresco and finishing off with one of these? Perfection!