Ingreadient :

Rhubarb

• 8 sticks of rhubarb
• 1 blood orange, juice and zest
• 1 tbsp ginger syrup
• 2 knobs of stem ginger, diced
• 50g caster sugar

Crumble

• 200g plain flour
• 100g butter, diced
• 100g soft brown sugar

Custard

• 8 egg yolks
• 75g caster sugar
• 300ml milk
• 300ml double cream
• 1 tsp vanilla bean paste

Direction :

1. Preheat the oven to 180C.
2. Place the rhubarb, orange, ginger and syrup onto an ovenproof dish.
3. Mix the crumble in a bowl until it resembles breadcrumbs, sprinkle over the rhubarb then bake for 45 minutes.
4. To make the custard, pour the milk and cream in a pan with vanilla and its seeds, then pop in ½ the sugar, and warm through gently.
5. Whisk the egg yolks with the remaining sugar.
6. Pour the milk mixture over the yolk mix, and whisk together.
7. Transfer this to the pan, continuously whisking until it thickens and sieve off into a bowl.