Ingredients
Roasted Rhubarb:
450g Yorkshire forced rhubarb
2 tbsp soft, brown sugar
3 tbsp orange juice
Crumble:
180g plain flour
115g cold butter
Pinch salt
55g light Muscovado sugar
Pastry:
500g rich or sweet shortcrust pastry
1 egg, separated (reserve the yolk for the custard)
Custard:
3 large, free-range eggs and 3 egg yolks
55g caster
1 tbsp cornflour
200 ml double cream
100 ml milk
1 vanilla pod
Method
- Preheat the oven to 175°C
- Cut the rhubarb into 3cm lengths and put onto a baking tray. Sprinkle over the sugar and orange juice, cover with tin foil and roast in the oven for 10 minutes, checking halfway that the rhubarb is not collapsing. If it is, remove from the oven and proceed.
- Leave to cool for a few minutes then pop into a sieve and leave to drain off excess juice over a bowl while you continue with the pie.
- Rub together the flour, butter, sugar, and salt until the mixture resembles rough sand. Pop into the fridge to chill.
- For the custard, split the vanilla pod in half lengthways and place in a saucepan with the cream and milk and bring to a gentle simmer.
- Mix the whole eggs, egg yolks, sugar and cornflour in a large bowl and while continuously whisking, pour in the warm cream slowly.
- Pour the mixture back into the saucepan and gently warm the mixture while stirring. Once thickened, remove from the heat, take the vanilla pod out and leave to cool
- To assemble, reduce oven heat to 180°C
- Pour the custard into the cooled pastry case. Lay the rhubarb pieces on the surface and gently press them into the custard.
- Sprinkle the cold crumble onto a baking sheet and bake both in the same oven for 15 minutes.
- Once cooked, sprinkle the crumble onto the tart and serve with the rhubarb juices if there are any.