Rhubarb Crumble with Cardamom Custard
In my vegetable garden grows an old rhubarb plant that originally came from my grandfather's garden. My grandfather was a passionate gardener who often harvested more vegetables than the family could eat. As a boy, he grew vegetables to sell at the market in town, cycling there with his produce.
That same rhubarb plant has moved several times over the past decades, yet it still grows with remarkable vigour. I stop harvesting it at the end of June to give the plant time to recover, and in early spring I feed it generously with well-rotted horse manure, something rhubarb absolutely loves.
Throughout spring and early summer, this crumble is one of the desserts I make most often. It's wonderfully simple to prepare and delicious served with homemade cardamom custard. If you don't feel like making custard, a scoop of vanilla ice cream is every bit as good.
Preparation time: 20 minutes, plus 30–40 minutes baking time
Serves 6
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Ingredients
For the rhubarb filling
• 1 bunch of rhubarb (about 6–8 stalks)
• 5 tablespoons sugar
For the crumble topping
• 100 g cold unsalted butter
• 100 g plain flour
• 50 g rolled oats
• 75 g sugar
For the cardamom custard
• 500 ml whole milk
• 100 ml double cream
• 3 green cardamom pods, lightly crushed
• 4 egg yolks
• 4 tablespoons sugar
• 3 level teaspoons cornflour
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Method
Preheat the oven to 180°C
Wash the rhubarb and cut the stalks into pieces about 5 cm long. Place them in a baking dish measuring approximately 30 × 25 cm and toss with the sugar.
To make the crumble topping, place all the ingredients in a bowl and rub them together with your fingertips until the mixture resembles coarse crumbs.
Scatter the crumble evenly over the rhubarb and bake for 30–40 minutes, until the topping is golden brown and the fruit is bubbling.
To make the custard:
Place the milk, cream and lightly crushed cardamom pods in a saucepan. Heat gently until the mixture is just below boiling point, then remove from the heat and leave to infuse for a few minutes. Do not allow it to boil.
Meanwhile, whisk together the egg yolks, sugar and cornflour until smooth.
Remove the cardamom pods from the warm milk. Gradually pour a little of the warm milk into the egg mixture, whisking constantly. Once combined, slowly whisk in the remaining milk.
Return the mixture to the saucepan and over a low heat gently stir with a wooden spatula until thickened. Do not let the mixture boil and stir constantly, making sure to reach the sides and bottom of the pan. The custard is ready when it coats the back of a spoon. Alternatively, use a thermometer: the custard should reach a temperature of around 80°C. Do not let it exceed 85°C, as the custard will split.
Remove from the heat and cover the surface with cling film to prevent a skin from forming.
Serve the rhubarb crumble with the cardamom custard.