Warm Rhubarb on Crumble Biscuits with Real Custard
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.
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.