Warm Rhubarb on Crumble Biscuits
with Real Custard


Crumble biscuits


100 g self raising flour 
½ teaspoon of salt
100 g rolled oats

50 g currants
50 g caster sugar
1-2 tablespoons of golden syrup
100 g butter 

Pre-heat the oven to 180C/ 350F/gas 4. Grease a 7 inch cake tin. Melt the butter, sugar and syrup in a saucepan. Once melted remove from heat.
Sift the remaining ingredients (flour and salt) and add the oats and currants. Pour the cooled syrup mixture onto the dry ingredients. Mix and stir this well.
Press the mixture into the cake tin.
Bake the mixture for 20-25 minutes until golden brown.  Mark into slices but leave to cool. Once cooled, turn out onto a wire tray.


For the custard


300ml double cream
300ml milk
1 vanilla pod, scrape out the seeds and keep
3 egg yolks 
3 tbsp sugar

Place the cream, milk vanilla pod and seeds into a sauce pan and cook until the mixture is almost at boiling point.  Place the egg yolks and 3 tbsp sugar into a bowl and whisk until the mixture becomes frothy.  


Gently pour the milk and cream over the egg mixture whisking continuously to combine.  Pour the mixture back into the saucepan over a medium heat and stir continuously until the mixture thickens and is the consistency of double cream.


Rhubarb


400 g young rhubarb, cut into batons
200 g granulated sugar
Juice of 1 orange


Place all the ingredients in a shallow pan and simmer for 5-6 minutes until soft.  


To serve:  Cut the crumble biscuits into squares, place 1 square per portion on a plate, lay over some rhubarb batons and pour over custard.