Rhubarb and custard with almond crumble Archive
The humble rhubarb crumble gets a dinner party makeover. Serve in sturdy wine glasses or individual serving bowls.
Ingredients
- 4 stalks rhubarb (approximately 400g/14oz)
- 35g/1¼oz caster sugar
- 6 free-range egg yolks
- 50g/1¾oz caster sugar
- 200ml/7fl oz double cream
- 150ml/5fl oz full-fat milk
- 1 tsp cornflour, mixed with a little water to form a paste
- 1 vanilla pod, sliced lengthways and the seeds scraped out
- 100g/3½ oz plain flour
- 80g/3oz butter
- 80g/3oz caster sugar
- 80g/3oz ground almonds
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