Rhubarb and ginger crumble with vanilla custard

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.

2. Place the rhubarb, sugar and a little water into a pan over a low heat and cook for 8-10 minutes.

3. Gently stir in the roughly chopped stem ginger.

4. For the crumble topping, rub the flour and butter together to make a mixture that resembles breadcrumbs.

   Technique: Rubbing in

5. Add the sugar and walnuts and mix well.

6. Place the cooked rhubarb into a baking dish and cover with the crumble topping. Transfer to the oven to bake for 20 minutes, or until the topping is golden-brown.

7. For the custard, heat the milk, cream and vanilla in a pan over a medium heat.

8. In a heatproof bowl beat the egg yolks and sugar until combined and pale in colour.

9. When the milk and cream mixture is nearly boiling, remove from the heat and slowly add to the egg mixture, whisking constantly.

10. Return to the pan over a low heat and stir continuously until thickened and ready to serve.

11. To serve, place a generous portion of crumble onto each plate and serve the custard over or alongside.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6