Serves 5-6
Prep/ Cook Time: Approx 2 hours

For the Crumble Topping:

  • 150g plain flour
  • 35g ground almonds
  • 70g caster sugar
  • 1/2 tsp salt
  • 120g fridge-cold unsalted butter, cut into cubes
  • 50g jumbo oats

For the custard:

  • 40g flaked almonds, toasted
  • 380ml whole milk
  • 190ml double cream
  • 1/2 in piece of fresh ginger, peeled
  • 6 large egg yolks
  • 120g caster sugar

For the rhubarb & apple mix:

  • 3 bramley apples, peeled, cored and cut into chunks
  • 4 rhubarb stems, trimmed and cut into 1 inch lengths
  • 1 orange –zest and juice
  • 220g Demerara sugar


  1. Put the toasted almonds, milk, cream and ginger in a medium pan and heat gently, stirring occasionally, until steaming but not quite simmering.
  2. Whisk the egg yolks and sugar to combine in a bowl, then slowly whisk in a third of the hot milk. Repeat until all the milk is incorporated and the custard is smooth. Pass through a sieve into a clean pot.
  3. Remove the ginger and keep the almonds in a separate bowl as we will use these in the crumble topping later.
  4. Return the pot to a medium heat and cook the custard gently, stirring continuously, for seven minutes, until it coats the back of a spoon. You made need to strain it again.
  5. For the crumble topping, mix the flour, ground almonds, sugar and salt in a large bowl. Add the butter and use your fingertips to rub it into the flour mixture until everything looks like breadcrumbs; work quickly so the butter doesn't melt.
  6. Mix in the oats and strained almonds from the custard, then squeeze together small bits of the mix to make clumps of the topping.
  7. Heat the oven to 180oC. Put the apples, rhubarb, orange zest and juice, and sugar in a baking dish, then toss and leave to marinate for 20 minutes.
  8. Cover evenly with the crumble topping, bake for 40 minutes, until golden and bubbling, then remove and leave to rest for 5 to 10 minutes.
  9. Dust with icing sugar and serve with the custard or some ice cream if you prefer.