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Preparation Time: 45 minutes
Cooking time: 30 minutes
Serves: 12

If served as twelve portions, provides 550 cals, 52g fat (of which 19g saturates), 37g sugar and 0.2g salt per portion.

Ingredients

For the rhubarb crumble:

- 8 cups chopped fresh or frozen rhubarb
- 1½ cups sugar, divided
- 2½ cups all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup quick-cooking oats
- 1 cup cold butter

For the custard:

- 6 large egg yolks
- ½ cup sugar
- 2 cups heavy whipping cream
- 1¼ tsp vanilla extract

Method

1. In a saucepan, combine rhubarb and ¾ cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.

2. Pour into a greased 13in x 9in baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 200°C/Fan 180°C/Gas Mark 5 for 30 minutes.

3. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160°C and mixture thickens, 15 - 20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.