1 stalk rhubarb, cut into 2.5 cm (1 in) pieces
30 g (1 oz) sugar
1 piece stem ginger, sliced
1 vanilla pod, split
water
30 g (1 oz) sugar
1 piece stem ginger, sliced
1 vanilla pod, split
water
For the crumble
85 g (3 oz) butter
85 g (3 oz) plain flour
85 g (3 oz) caster sugar
For the crème anglaise
290 ml (1/2 pint) milk
1 vanilla pod, split
2 egg yolks
2 tbsp sugar
85 g (3 oz) plain flour
85 g (3 oz) caster sugar
For the crème anglaise
290 ml (1/2 pint) milk
1 vanilla pod, split
2 egg yolks
2 tbsp sugar
method
1. Preheat the oven to 230°C (450°F) Gas 8.
2. Put the rhubarb, sugar, stem ginger and vanilla pod in a pan with just enough water to cover.
3. Simmer for 3-4 minutes until the rhubarb is just tender.
4. Remove the rhubarb and put in a small ovenproof dish.
5. Reduce the remaining juice until it becomes a syrup and add to the rhubarb.
6. Put all the crumble ingredients into a food processor, and blend until it forms crumbs.
7. Pour the crumbs over the rhubarb and bake in a hot over for 7 - 8 minutes.
8. To make the crème anglaise, heat the milk and vanilla pod until almost boiling.
9. Beat the egg yolks and sugar in a bowl.
10. Add the milk, stirring all the time.
11. Return the mixture to a pan and heat and stir until it thickens.
12. Serve with the crumble.
2. Put the rhubarb, sugar, stem ginger and vanilla pod in a pan with just enough water to cover.
3. Simmer for 3-4 minutes until the rhubarb is just tender.
4. Remove the rhubarb and put in a small ovenproof dish.
5. Reduce the remaining juice until it becomes a syrup and add to the rhubarb.
6. Put all the crumble ingredients into a food processor, and blend until it forms crumbs.
7. Pour the crumbs over the rhubarb and bake in a hot over for 7 - 8 minutes.
8. To make the crème anglaise, heat the milk and vanilla pod until almost boiling.
9. Beat the egg yolks and sugar in a bowl.
10. Add the milk, stirring all the time.
11. Return the mixture to a pan and heat and stir until it thickens.
12. Serve with the crumble.
serving amount
serves 2
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