Strawberry Rhubarb Custard Crumble

A stunning combination of flavors for an old-school dessert that will have you swooning and begging for more. Nothing is more comforting than baked fruit with custard. The addition of a crumbly topping makes this punchy, fruity dessert simply delightful…

Recipe:

• 200g rhubarb, cut into small chunks

• 200g strawberries, hulled and halved

• 90g caster sugar

For the custard:

• 4 large egg yolks

• 1tsp cornflour

• 2tsp vanilla extract

• 600ml double cream

• For the crisp:

• 8 tablespoons unsalted butter

• 1 cup all purpose flour

• 1/4 cup almond flour

• 1/2 cup sugar

Steps:

1. Preheat  oven to 400F(200°F)

2. Mix  the rhubarb, strawberries, and sugar. Bake for 13 minutes in a baking dish until they soften and the sugar creates a bright red syrup.

3. Lower the oven temperature to 350F.

4. Whisk egg yolks, sugar, vanilla extract, and cornflour in a saucepan over low heat until smooth. Gradually add in and whisk the cream until combined. Keep whisking over medium low heat until the custard starts to thicken.

5. Pour the mixture over the strawberry rhubarb mixture into a high-sided ovenproof dish.

6. Mix topping ingredients in a mixer until large crumbles form and dot over the fruit.

7. Place the dish inside a larger dish or a tray, then fill the larger dish with boiling water so it rises about 1 inch up the side. Bake for 45 minutes until it sets and is starting to brown on top. Serve warm with vanilla ice cream