Rhubarb crumble and ginger custard

Rhubarb crumble and ginger custard

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Rhubarb is my favourite fruit for crumble, but for this classic pud you need the full flavour of outdoor rhubarb; don’t use the milder tasting, early forced stuff. I like to add ginger to the custard as well as the fruit and crumble; it’s such a great pairing with this fruit.

Ingredients

Quantity Ingredient

For the rhubarb

Quantity Ingredient
800g rhubarb, de-stringed and (if necessary) trimmed
100g soft dark brown sugar
50ml stem ginger syrup (from the jar)

For the crumble

Quantity Ingredient
100g plain flour
1 teaspoon sea salt
150g ground almonds
2 teaspoons ground ginger
100g soft dark brown sugar
100g demerara sugar
100g cold unsalted butter, cut into small pieces

For the ginger custard

Quantity Ingredient
250ml double cream
650ml whole milk
60g fresh root ginger, sliced
4 large free-range egg yolks
150g golden caster sugar
2 teaspoons cornflour
4 balls preserved stem ginger in syrup, drained and chopped

Method

  1. Preheat your oven to 165°C.
  2. Cut the rhubarb into roughly 3cm chunks and place in a bowl with the brown sugar and ginger syrup. Toss to combine, then transfer to an ovenproof dish.
  3. To make the crumble, mix the flour, salt, ground almonds, ground ginger and both sugars together in a bowl and rub in the butter with your fingertips until it resembles a crumble topping.
  4. Scatter the crumble mix evenly over the rhubarb and bake in the oven for 1¼ hours or until the crumble topping is golden.
  5. Meanwhile, make the ginger custard. Put the cream, milk and fresh ginger into a pan and bring to the boil. In the meantime, whisk the egg yolks, sugar and cornflour together in a bowl. When the creamy milk comes to the boil, pour it onto the egg mixture, whisking constantly. Wipe out the pan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard thickens; do not allow to boil.
  6. Pour the custard through a sieve into a clean pan and keep warm. (Or, if serving later, cover the surface with cling film to stop a skin forming and refrigerate.)
  7. When the rhubarb crumble is ready, remove from the oven and leave to stand for 15 minutes before serving.
  8. Add the chopped stem ginger to the custard just before serving and whisk to combine. Serve the crumble with the ginger custard.
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