Rhubarb and custard crumble

Gary Rhodes takes inspiration from the mystery box of ingredients handed to Roux scholarship competitors
By Gary Rhodes
Rhubarb and custard crumble
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the crumble

  • 100 g plain flour
  • 65 g butter
  • 65 g caster sugar

For the rhubarb

  • 400 g rhubarb
  • 35 g caster sugar

For the custard

  • 6 egg yolks
  • 50 g caster sugar
  • 200 ml double cream
  • 150 ml full-fat milk

Tips and Suggestions

For the Roux Scholarship 2011 Mystery Box test, competitors had to prepare a dessert for four people from the ingredients below. Under the rules, one ingredient can be omitted (chocolate would be the sensible one to cut in this case, because it doesnt go with rhubarb), and at least 50 per cent of the remaining ingredients must be used.

Mystery box ingredients: 150g caster sugar; 300ml milk; 6 eggs; 100g plain flour; 200ml double cream; 200g dark chocolate; 100g butter; 400g rhubarb


1. For the crumble: preheat the oven to 160C/140C fan/Gas 2½. Rub the flour and butter together until the mixture resembles breadcrumbs. Add the sugar and rub again (if liked) until the mixture becomes coarse and lumpy. Sprinkle onto a tray lined with baking parchment and bake for about 12-15 minutes, turning occasionally, until the crumble is crunchy and golden. Remove from the oven and leave to cool.

2. For the rhubarb: cut the rhubarb stalks into 1cm pieces and place in a roasting tray lined with baking parchment. Sprinkle with the sugar and bake at 160C/140C fan/Gas 2½ for 6-7 minutes or until tender.

3. For the custard: beat the egg yolks and sugar together in a heatproof bowl until well blended. Combine the cream and milk in a saucepan and bring to the boil.

4. Sit the bowl of yolks and sugar over a separate pan of hot water and whisk the cream mixture into it. As the egg yolks cook, the custard will thicken. Keep stirring until the custard is thick enough to coat the back of a spoon, then remove the bowl from the heat.

5. Divide the rhubarb pieces between four serving dishes and add some of the syrup created during cooking. Spoon over the custard and top with the crumble mixture. Serve any remaining custard in a jug alongside.

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