Rhubarb and Ginger Crumble with Vanilla Custard

Preheat oven to 190°C (375°F).

In a bowl, combine rhubarb, granulated sugar (75g), and ground ginger. Toss to coat evenly. Transfer to a 9-inch baking dish.

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.

Sprinkle the crumble topping evenly over the rhubarb mixture.

Bake for 30-35 minutes, or until the crumble is golden brown and the rhubarb is tender and bubbling.

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.

In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Do not boil.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

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.

Remove the custard from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve to remove any lumps.

Let the crumble cool slightly before serving. Serve warm with a generous dollop of vanilla custard.