I only started growing my own rhubarb a few years ago, but it's well worth it. From a four-foot-square plot, I can get enough rhubarb to last me all year. I freeze it, stew it and even make jam with it. I love to be able to eat my own rhubarb even when there's snow on the ground outside.
Ingredients
Serves 4
- 150 g self-raising flour
- 50 g light brown sugar
- 100 g butter, softened
- 50 g porridge oats
- 500 g rhubarb, washed and cut into chunks
- 100 g caster sugar
- 1 vanilla pod
Brian’s Homemade Custard:
- 5 Egg Yolks
- 3 tablespoons castor sugar
- 1 vanilla pod
- 300ml Milk
- 100ml Cream
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- For the crumble, mix the flour and brown sugar together and rub in the softened butter until you have a sandy, crumbly texture. Add the porridge oats and gently mix.
- Spread the crumble out on a tray and bake for 20 minutes until golden brown, stirring halfway through. Set aside to cool.
- For the rhubarb, simply add it to a pot with the caster sugar and the seeds from the vanilla pod – or use a few drops of good quality vanilla extract.
- Stew the rhubarb by simmering it for about 15 minutes. Allow to cool slightly.
- Divide the rhubarb between four 8 cm round dishes. Scatter the crumble on top and place in the oven for 10 minutes. Serve piping hot.
Brian’s Homemade Custard:
- Place the milk and cream in a saucepan with vanilla pod seeds and bring to the boil.
- In a bowl whisk the egg yolks and sugar together until pale in colour.
- Gradually whisk the heated milk and cream into the egg and sugar mix. Return entire mix to saucepan and cook on medium heat for 6 minutes.
