Rhubarb custard crumble pie

SERVES 4- 6

This combines all of my favourite ways to eat rhubarb – with custard, in a crumble and encased in buttery, sweet pastry!

2 cups rhubarb, diced into

2cm pieces

½ cup caster sugar

2 sheets store-bought sweet

shortcrust pastry

2 eggs

2 tsp vanilla extract

1 tbsp cornflour

1 cup cream, heated to

tremble stage

CRUMBLE

50g butter

2 tbp demerara sugar

2 tbsp rolled oats

½ cup walnut pieces 1 Preheat oven to 170oC fan bake and place an oven tray in to heat. Grease a loosebottomed, 3cm deep (or more) x 23cm fluted tart tin.

2 In a pan, warm the rhubarb with half of the sugar until it dissolves. Don’t overheat at this stage, the rhubarb doesn’t need to cook through as it will cook more in the oven. Transfer it to a bowl and cool.

3 Roll the pastry sheets to slightly thinner than they come and line the prepared tin, pressing firmly and pricking all over with a fork. Chill for 20 minutes. Bake for 12-15 minutes or until it is golden.

4 Mix the crumble ingredients together so that they resemble breadcrumbs. Set aside.

5 In a bowl, beat eggs, vanilla, remaining sugar and cornflour. Gradually whisk in the heated cream, stirring until combined.

6 Spoon the rhubarb into your par-cooked pastry case (reserving the liquid) and pour the custard mixture over. Bake for 20-30 minutes or until the custard has begun to set around the edges. Spoon the crumble over and cook for a further

15-20 minutes or until golden. The custard will still wobble but will firm up as it cools.

7 Cool and serve with reserved rhubarb juice, cream, yoghurt or crème fraîche.