Rhubarb Crumble with English Custard

Hi Everybody and welcome to the first recipe.

I have decided to tackle an English classic the often made seldom done well
Rhubarb Crumble with a recipe for proper custard made the old fashioned way.

A few notes before we start.

Yorkshire rhubarb is the beautiful pink forced rhubarb that comes from the "rhubarb triangle" an area of approximately 9 square miles in Yorkshire so named because it is grown between Wakefield, Morley and Rothwell. The rhubarb is grown in sheds underground in the dark and it grows in order to find the light hence the term "forced", The climate in Yorkshire is perfect for growing this wonderful fruit which is one of my personal favourite things to cook with. Do not buy the imatation stuff that is usually paler in colour and is imported from Holland it is a poor substitute for the real stuff.

The biggest mistake people make is to stew the fruit in water, rhubarb is full of water already the trick to getting the best flavour out of rhubarb is to extract the liquid and concentrate the flavour and to not overcook or "stew" the fruit. There is a little bit of prep and it requires patience but the results are stunning. As for the crumble only use unsalted butter I cannot stress that enough, margarine is not hard enough to make the correct texture and the flavour is awful and salted butter will ruin the dish only use unsalted trust me! The granulated sugar makes the crumble crunchy and creates a fantastic texture do not use caster sugar and do not mix on the machine after adding the sugar or it will dissolve and your crumble will be disappointing. Be brave and rub in the butter until the mixture "almost" sticks together this is also vital.

The custard recipe is how custard used to be made, custard powder was invented by a chemist as his wife had an egg allergy and he wanted her to have custard, I do like "birds" custard but prefer the real stuff providing it is thick, creamy and full of vanilla which this one is.

Rhubarb is available now and is at its peak, celebrate this fantastic English ingredient.

Please note I weigh all my ingredients on a digital scale including liquids its much more accurate that way

Ok best of luck have fun and feedback your results and any recipe requests or tips

Happy cooking xx


Rhubarb Crumble with English Custard 4 Portions

Rhubarb
400g Yorkshire Rhubarb
1 Vanilla Pod
80g Granulated Sugar
Squeeze of lemon juice
50g Unsalted Butter
Sufficient unsalted butter to grease a 4 portion pudding dish
Crumble
300g Plain Flour
170g Unsalted Butter
170g Granulated Sugar
Custard
350g Whole Milk
100g Single Cream
2 Vanilla Pods (1 reserved from earlier see recipe method)
6 Egg Yolks
120g Caster Sugar
To Finish
2g Freshly Ground Cinnamon
30g Caster Sugar

Method
Cut the ends off the rhubarb and discard.
Cut the rhubarb into batons about 10cm long.
wash then shake off excess water.
Place into an overproof dish (Not alluminium).
Sprinkle the 80g of granulated sugar evenly over the rhubarb.
Split one vanilla pod lengthways and place over the rhubarb.
Cover the dish with foil which must not touch the fruit place into an oven at 90 degrees c.
Cook for approximately 40-50 minutes or until the rhubarb is soft but with a little firmness.
Remove from the oven lift off the foil and cool thoroughly in its own juice.
Carefully lift the rhubarb out of the dish place onto a clean choppping board.
Cut into pieces about 1.5cm long.
Place the pieces of rhubarb into a bowl place aside.
Take out the vanilla and wash (keep to use for the custard).
Place the cooking liquid from the rhubarb into a pan and reduce by half
Add the reduced rhubarb juice to the the cut rhubarb and mix well.
Add the lemon juice and taste, chill completely.
Butter a 4 portion baking dish with unsalted butter.
When the rhubarb is cold spoon into the buttered dish and place aside.
Cut the 50g of unsalted butter into small chunks.
Dot the butter evenly over the rhubarb (this thickens up the juice as the crumble cooks).
Sift the 300g of flour into a bowl for a small machine.
Cut the 170g of butter into small cubes and place into the flour.
Make sure the butter is coated in flour.
Mix with the beater attachment until almost sticking together.
Add the granulated sugar and mix in with your hands.
Sprinkle the crumble mix onto the rhubarb evenly making sure all the fruit is covered.
Place into an oven at 190 degrees c, check after 20 minutes turn dish if necessary.
Cook in total for approximately 40 minutes or until the crumble is golden brown.
Make sure the crumble is completely cooked (there is nothing worse than raw crumble).
Remove from the oven place aside.
Mix the 2g of cinnamon with the 30g of caster sugar and sprinkle evenly over the crumble.
Leave aside for 10 minutes to cool slightly while you make the custard.

Boil the milk/cream with the washed vanilla and the fresh one split open.
Whisk the egg yolks and caster sugar together briefly.
Add a little of the boiled milk/cream onto the yolks/sugar whisk in quickly.
Add the remainder of the milk cream and whisk in
Place into a CLEAN pan not the one used for milk/cream if you do it may burn.
Stir constantly until thickened enough to coat the back of a spoon, take care not to boil.
Immediately pass through a fine sieve into a jug.
Serve and enjoy

Remember to wash and dry the vanilla pods and use again, contrary to popular belief the
flavour in vanilla is in the pods themselves which can be used several times the seeds are
cosmetic only.

Enjoy an English classic

Happy Cooking xx