Rhubarb Crumble with Custard 😙
Rhubarb Crumble with Custard 😙

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, rhubarb crumble with custard 😙. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Rhubarb Crumble with Custard 😙 is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Rhubarb Crumble with Custard 😙 is something that I’ve loved my entire life.

Harry Potter and the Order of the Phoenix (First appearance). Ahh, Summer is on the doorstep and that means RHUBARB TIME! It's only around for a few months and it is very important that you make the most of it while it'.

To begin with this recipe, we have to prepare a few ingredients. You can cook rhubarb crumble with custard 😙 using 14 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb Crumble with Custard 😙:
  1. Prepare 6 long sticks of Rhubarb
  2. Prepare 1/2 cup Caster Sugar
  3. Prepare 1 àå cup water
  4. Make ready Crumble:
  5. Take 3/4 cup AP Flour
  6. Get 1/4 cup Butter
  7. Make ready pinch Salt
  8. Prepare 1/4 cup Brown Sugar
  9. Get 1/4 tsp Cinnamin
  10. Prepare pinch Nutmeg
  11. Take Custard:m@
  12. Prepare 3 tbsp Custard Powder
  13. Get 3/4 pints Milk
  14. Make ready 4 tsp sugar

Be the first to review this recipe. Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir. An easy recipe for Rhubarb Crumble with step-by-step photos. Delicious served warm with a scoop of ice-cream, or even cold the next day at breakfast!

Instructions to make Rhubarb Crumble with Custard 😙:
  1. Clean and chop rhubarb into 1 inch pieces. Put in a sauce pan with water and sugar and bring to boil. Simmer until all the Rhubarb is soft and slushy.
  2. Melt the butter slowly.
  3. Add the flour, salt,cinnamon and brown sugar to a bowl and mix.
  4. Add the butter and stir in and mix with your hands until it goes all crumbly
  5. Add the rhubarb to an 8 inch diameter ovenproof dish, and add the crumble on top all over level.
  6. Put in oven on 170°C or gas 6 for about 20 mins check if its evenly browned on top
  7. Serve with custard (below) or double cream
  8. For custard: Add the milk to the saucepan and bring to the boil
  9. Use a little extra milk in a jug to mix the custard powder and sugar
  10. As the milk comes to the boil add the custard mix stir quickly and as it turns thick take off the heat and stir quickly.
  11. SessaaAAfvqrve kwith rhubarb crumble.

Photograph: Dan Matthews for the Guardian. Serve with custard, preferably Bird's, and preferably with a skin as thick as a rhinoceros hide, or plain ice-cream. • Is rhubarb crumble up there with the finest British puddings, or does this bring back bad memories of. Bright pink and fruity rhubarb, baked with sugar, vanilla, and cardamom, with brown sugar, butter, and flour crumble topping. The Rhubarb, cream and sugar make custard at the bottom of the cake. I don't know what the chemistry is that makes this.

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