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Rhubarb and ginger crumble with crème anglaise

Rhubarb and ginger crumble with crème anglaise is built on Soft Brown Sugar and Caster Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the crumble topping, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs, then stir in the sugar and ground ginger.

2. 2

   For the filling, melt the butter in a saucepan, add the rhubarb, sugar and ginger and simmer over a low heat for 6-8 minutes, or until the rhubarb has softened.

3. 3

   Spoon the filling into a gratin dish, sprinkle the crumble topping over the rhubarb and bake in the oven for 10-15 minutes, or until the topping is golden-brown and crisp.

4. 4

   For the crème anglaise, heat the milk, cream and vanilla pod together in a saucepan, but do not allow to come to the boil.

5. 5

   In a separate bowl, whisk together the egg yolks and sugar, then pour the hot milk over the eggs and whisk until well combined.

6. 6

   Pour the mixture back into a clean pan and heat, stirring frequently until the mix has thickened enough to coat the back of a wooden spoon.

7. 7

   Serve the crumble with a generous drizzling of the crème anglaise.