Rhubarb and ginger crumble with crème anglaise Recipe

Rhubarb and ginger crumble with crème anglaise Recipe

  • 125g/4oz plain flour
  • 125g/4oz butter
  • 2 tbsp soft brown sugar
  • 1 tsp ground ginger
  • 25g/1oz butter
  • 2 rhubarb stems, cut into batons
  • 2 tbsp soft brown sugar
  • pinch ground ginger
  • 100ml/3½fl oz milk
  • 200ml/7fl oz double cream
  • 1 vanilla pod, split
  • 2 free-range eggs, yolks only
  • 1 tbsp caster sugar
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the crumble topping, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs, then stir in the sugar and ground ginger.
  3. For the filling, melt the butter in a saucepan, add the rhubarb, sugar and ginger and simmer over a low heat for 6-8 minutes, or until the rhubarb has softened.
  4. Spoon the filling into a gratin dish, sprinkle the crumble topping over the rhubarb and bake in the oven for 10-15 minutes, or until the topping is golden-brown and crisp.
  5. For the crème anglaise, heat the milk, cream and vanilla pod together in a saucepan, but do not allow to come to the boil.
  6. In a separate bowl, whisk together the egg yolks and sugar, then pour the hot milk over the eggs and whisk until well combined. Pour the mixture back into a clean pan and heat, stirring frequently until the mix has thickened enough to coat the back of a wooden spoon.
  7. Serve the crumble with a generous drizzling of the crème anglaise.
Recipe of the Day|