17 Mar 2011 No Comments
This months recipe is Rhubarb & Blood Orange Crumble with Homemade Custard from Brian Alston, Head Chef at the Skiddaw Hotel, Keswick.
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Rhubarb & Blood Orange Crumble with homemade Custard…
Supplied by Brian Alston, Head Chef at the Skiddaw Hotel, Keswick
- 600g rhubarb, trimmed and cut into chunks
- 1 blood orange (or any orange)
- 50g golden caster sugar
- For the crumble
- 100g chilled unsalted butter
- 180g plain flour
- 50g porridge oats
- 100g golden caster or soft brown sugar
- Preheat the oven to 180°C/fan160°C/gas 4.
- Put the rhubarb in a suitable pie or baking dish (it can be as shallow or deep as you like).
- Halve the orange around its ‘equator’ and squeeze the juice of one half over the rhubarb. Cut the other half in two, slice each quarter as thinly as you can and add to the rhubarb.
- Add the sugar and mix everything together.
- Make the crumble. Rub the butter, flour and oats together with your fingers until gravelly. Fold in the caster or soft brown sugar.
- Top the rhubarb evenly with the crumble and bake for 30-40 minutes, or until golden and bubbling.
Ingredients – makes about 600 ml (1 pint)
- 2 cups (500 ml) Milk
- few drops of vanilla essence
- 6 egg yolks
- 1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
- 2 tsp (10 ml) cornflour
- Combine the milk and vanilla essence in a saucepan. Warm gently but do not let the liquid boil.
- In a bowl, beat the egg yolks, sugar and cornflour together until creamy.
- Add the warm milk.
- Strain the mixture back into the clean pan and cook, stirring constantly, until the custard thickens and coats the back of the spoon.
- Serve hot or cold.
PS: Did you know that the word rhubarb is often used by actors talking quietly to one another on stage to simulate real conversation, since it contains no harsh sounding consonants and is hard to detect?