RHUBARB CRUMBLE WITH WHISKY & ORANGE CUSTARD

Now is the perfect time to enjoy seasonal rhubarb and it works really well with orange and a splash of whisky – and a whisky and orange custard.

Serves 6

500g (1lb 2oz) rhubarb, cut into 3cm (1¼in) chunks 100g (3½oz) caster sugar

3tbsp orange juice

1tbsp whisky

For the crumble topping

150g (5½oz) plain flour

100g (3½oz) butter, diced

50g (1¾oz) caster sugar

50g (1¾oz) flaked almonds

For the custard

500ml (18fl oz) milk

1 vanilla pod, split lengthways

4 large egg yolks

100g (3½oz) caster sugar

4tsp cornflour Grated zest of

1 orange

2tbsp whisky

Place the rhubarb in a pan with the sugar, orange juice and whisky. Cover the pan and simmer over a very low heat for 10 minutes. Pour the rhubarb and its juice into a medium-sized baking dish and set aside.

Preheat the oven to 200°C/fan 180°C/gas 6. To make the crumble topping, place the flour and butter in a large bowl and rub together with your

fingers until the mixture is soft and crumbly. Now add the sugar and flaked almonds, mixing together with your hands. Scatter the nutty topping over the rhubarb and bake for 30 minutes until bubbling and golden brown on top.

To make the custard, pour the milk into a nonstick pan. Scrape out the seeds from the vanilla pod, add the pod and seeds to the milk and heat until almost boiling. Meanwhile, in a bowl, whisk together the egg yolks, sugar and cornflour until pale and fluffy.

Remove the vanilla pod from the milk and discard (leaving the seeds behind). Pour the warm milk mixture over the beaten egg mixture and whisk to combine.

Now pour the custard into a clean pan and warm gently. Stir in the orange zest and whisky and heat until it becomes smooth and thickened. Pour the custard into a jug and serve hot with the rhubarb crumble.