Rhubarb & Custard

A British delicacy made simple and healthy.

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Ingredients

For the crumble

1. ¾ cup / 100 g wholemeal flour (i.e. wheat, quinoa, brown rice, spelt)
2. ¼ cup / 60 g farm-fresh, clarified, or regular butter
3. ¼ cup / 60 g coconut sugar or xylitol



For the rhubarb

4. 8 stalks or 3¾ cups / 400 g rhubarb
5. 3 Tbsp. / 45 coconut sugar or xylitol



For the custard

6. 6 yolks from omega-3 or grass-fed eggs
7. 3 Tbsp. / 45 g coconut sugar or xylitol
8. ¾ cup / 200 ml single cream
9. ⅔ cup / 150 ml organic/grass-fed milk (not skim/nonfat)

Directions

For the crumble

1. Preheat the oven to 160°C/140°C fan/Gas 2½.
2. Rub the flour and butter together until the mixture resembles breadcrumbs.
3. Add the sugar and rub again (if liked) until the mixture becomes coarse and lumpy.
4. Sprinkle onto a tray lined with baking parchment and bake for about 12-15 minutes, turning occasionally, until the crumble is crunchy and golden. Remove from the oven and leave to cool.



For the rhubarb

5. Cut the rhubarb stalks into 1-cm pieces and place in a roasting tray lined with baking parchment.
6. Sprinkle with the and bake at 160°C/140°C fan/Gas 2½ for 6-7 minutes or until tender.



For the custard

7. Beat the egg yolks and sugar together in a heatproof bowl until well blended.
8. Combine the cream and milk in a saucepan and bring to a boil.
9. Sit the bowl of yolks and sugar over a separate pan of hot water and whisk the cream mixture into it.
10. As the egg yolks cook, the custard will thicken. Keep stirring until the custard is thick enough to coat the back of a spoon, then remove the bowl from the heat.
11. Spoon over the custard and top with the crumble mixture. Serve any remaining custard in a jug alongside.pread the rhubarb pieces between serving dishes and add some of the cooking syrup

Serving size: ¾ cup / 120 g

Exchanges per Serving: 1⅔ Carb, 1 Protein, 1 Fat

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