Rhubarb and Ginger Crumble with Vanilla Custard

A comforting and warming dessert featuring tart rhubarb, spicy ginger, and a buttery crumble topping, served with creamy vanilla custard. Pairs perfectly with a savory dish like grilled halloumi with tahini dressing.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.15/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

500gRhubarb(Trimmed and cut into 1-inch pieces)

£1.75

75gGranulated Sugar(For the rhubarb)

£0.10

1tspGround Ginger

£0.05

100gAll-Purpose Flour(For the crumble)

£0.07

50gRolled Oats(For the crumble)

£0.04

50gBrown Sugar(For the crumble)

£0.08

75gCold Unsalted Butter(Cut into small cubes, for the crumble)

£0.60

3Egg Yolks

£0.75

50gGranulated Sugar(For the custard)

£0.10

300mlWhole Milk

£0.30

100mlHeavy Cream

£0.60

1tspVanilla Extract

£0.15

Total Cost

£4.59

£1.15 per serving

Instructions

1.
Preheat oven to 190°C (375°F).
2.
In a bowl, combine rhubarb, granulated sugar (75g), and ground ginger. Toss to coat evenly. Transfer to a 9-inch baking dish.
3.
In a separate bowl, prepare the crumble topping. Combine flour, rolled oats, and brown sugar. Add cold butter cubes and rub them into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
4.
Sprinkle the crumble topping evenly over the rhubarb mixture.
5.
Bake for 30-35 minutes, or until the crumble is golden brown and the rhubarb is tender and bubbling.
6.
While the crumble is baking, prepare the vanilla custard. In a heatproof bowl, whisk together the egg yolks and granulated sugar (50g) until pale and creamy.
7.
In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Do not boil.
8.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
9.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be careful not to boil the custard.
10.
Remove the custard from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve to remove any lumps.
11.
Let the crumble cool slightly before serving. Serve warm with a generous dollop of vanilla custard.

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My Notes

Nutrition Information

Nutrition per serving (288g)

650 kcal / 2720 kJ

Carbs

79g

30% of RDA

Fat

35g

50% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

45 g

50% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

If the crumble topping starts to brown too quickly, cover the baking dish with foil for the last 10-15 minutes of baking.

The custard can be made ahead of time and stored in the refrigerator for up to 2 days. Gently reheat before serving.

Cooking Equipment

Oven

Stove

9-inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Vegetable and Halloumi Pitas with Tahini Dressing

A vibrant and flavorful Middle Eastern lunch featuring roasted vegetables, salty halloumi, and a creamy tahini dressing, all nestled in warm pita bread.

55 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Watercress Soup with Lemon and Crème Fraîche

A light and peppery soup with a bright lemon finish, perfect as a starter.

35 minutes

4 servings

Easy

"A light and peppery watercress soup provides a refreshing counterpoint to the heartier roasted vegetables and halloumi. The lemon and crème fraîche brighten the palate and cleanse it, preparing you for the richer flavors of the main course while staying true to the light and fresh feel."

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Rhubarb and Ginger Crumble with Vanilla Custard

Ingredients

Instructions