Rhubarb crumble with custard

Treat yourself to this warm and comforting rhubarb crumble, this dessert will leave you wanting more. 

  • 55 mins
  • Serves 6
  • Beginner


800g rhubarb
3 large blood oranges
1 inch grated ginger
25g golden caster sugar
1 tbsp cornflour
200g wholemeal flour
100g Yeo Valley Organic Salted Butter
30g flaked almonds
75g oats
300g fresh vanilla custard


1. Start by cutting your rhubarb into 1 inch size pieces.
2. Peel the oranges & cut roughly into large chunks – around 4/ 5 per orange.
3. Mix with the grated ginger, cornflour & golden caster sugar.
4. Mix the flour & Yeo Valley Salted Butter.
5. When thoroughly combined gently mix in the almonds & oats.
6. Sprinkle on top of the rhubarb mix & cook in the oven on 180° for 40 minutes.
7. Serve immediately with warmed vanilla custard.

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