Winter woes, and warm rhubarb crumble with homemade custard

7 Jun

Ahh, winter.  That time of the year that I dread.  The cold nights and frosty mornings do not get along with me, your humble uni student.  We have enough trouble getting up in the mornings without the added stress of having to leave a cosy warm bed for a brisk chilly winter.

Nevertheless, there are ways to make winter easier…

a) oatmeal

b) soup

c) tea

and last but not least,

d) winter dessert

Hot Rhubarb Crumble with homemade custard

 

Mmm...custard.

This is a little something I threw together to use up some garden-fresh rhubarb which was left over in my fridge.  It goes wonderfully with a thick custard, or can be enjoyed on it’s own.

– 5-6 stalks rhubarb

– handful raisins/sultanas

– cinnamon stick

– 1 tsp nutmeg

– water

– 1/3 cup caster sugar

– 70g butter

– 1/3 cup plain flour

– 1/2 cup brown sugar

– custard, to serve

Stew the fruits over a low/medium heat, with water, nutmeg, cinnamon stick and caster sugar.  Add water when you see it getting too thick.  Cook for around 10mins, or until the rhubarb has softened considerably, and your kitchen smells lovely.  Pour mixture into ramekins.

Carefully pour into ramekins...

Preheat the oven to about 200ºC.

Now prepare the crumble.

Combine brown sugar and plain flour in a bowl.

Chop butter into small cubes, and rub in to the dry ingredients.

Messy business.

Once combined, sprinkle on top of the rhubarb mixture.

Scoop it in

Now sprinkle some extra brown sugar on top.

Ready for the oven...

Place in the preheated oven, bake until the top becomes brown and crispy.  Approximately 15-20 minutes.

Baking...

Be careful, the ramekins become very hot in the oven, so you’ll need to let them cool a little before serving.

Ready!

Now make sure your custard is ready.  I had some homemade custard in the fridge, but store bought is fine.  The thicker the better.

Mmm...custard.

Dig in!

These can of course be made bigger or smaller. even in a big dish instead of individual servings.  I just prefer this presentation.  Can be varied with different fruits, however rhubarb provides such a wonderful colour contrast with the custard.

A perfect winter dessert.  Warm and gooey and filling.

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