Rhubarb Crumble & White Chocolate Custard
A timeless pudding to make the most of the seasonal rhubarb in Spring. The tangy fruit is balanced with the oaty crumble topping and chocolaty custard.
Ingredients
- 200g rhubarb
- 1tsp Vanilla paste
- 60g unsalted butter
- 50g plain flour
- 25g Rolled oats
- 50g caster sugar
- 50g White chocolate
- 3 egg yolk
- 40g caster sugar
- 2tsp corn flour
- 190ml milk of choice
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