serves 4.
Ingredients:
500 gms of pink rhubarb
100 gms of vanilla sugar (honey or fructose can be used as an alternative)
Crumble: Oat milk custard:
100 gms of unsalted butter 400 ml of oatmilk (can be found in health shops)
100gms of demerara sugar 100 ml of plain yoghurt
50 gms of ground almonds 50 gms of caster sugar/4 tblsp of honey
75 gms of oatmeal/porridge oats 1 split vanilla pod
50gms of finely chopped nuts 6 egg yolks
75gms of wholemeal self raising flour 1 drop of almond essence
Pinch of nutmeg
Method for crumble:
Mix all the ingredients together until they are the texture of breadcrumbs- they are then ready.
Method for Filling:
Wash, trim and chop the rhubarb into chunks approx’ 5cm long. If you have it, add a small segment of raw peeled beetroot to help the colour. Add the vanilla sugar, and preheat the oven to 190 degrees. In a heavy based pan, toss the rhubarb, vanilla sugar and beetroot with a splash of water, braise on a medium heat for 5-8 mins making sure the fruit is tender but still intact. Remove from heat and allow to cool. Once the mixture has cooled, add to a baking dish and top with crumble mixture. Bake in the oven for 30 mins until golden on top.
Method for custard:
Put the milk and yoghurt into a heavy based saucepan with the split vanilla pod bring to the boil.
Meanwhile, in a bowl beat the egg yolks and the sugar until pale. Once the milk has boiled, add to the egg and fish out the split vanilla pod and scrape out the seeds into the liquid. Add the almond essence, place the mixture in a clean metal bowl and stir over a bain-marie until the mixture has thickened.
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