Rhubarb, crumble and custard sharing plate

Ingredients (serves 4):

For the roasted rhubarb:

• 400g forced rhubarb, topped and tailed

• 100g golden caster sugar

• 1 orange, zested

• 1 tsp vanilla extract

For the crumble:

• 150g unsalted butter

• 90g soft brown sugar

• 190g plain flour

• 1 1/2 tsp baking powder

• 1 tsp ground ginger

• 1/4 tsp sea salt

For the crème diplomate:

• 250ml of whole milk

• 1 vanilla pod, seeds removed

• 50g of golden caster sugar

• 3 egg yolks

• 20g of cornflour

• 150ml double cream

Method

1. Preheat the oven to 150⁰C. For the roasted rhubarb, place the trimmed rhubarb, sugar, pared orange zest and vanilla into a bowl and toss together. Transfer to a roasting tin and cover with tin foil, then bake in the oven for 45 minutes, until completely tender. Remove from the oven and allow to cool.
   

2. Turn the oven up to 160˚C. Next make the crumble. Put all the ingredients in a food processor and whizz together until it forms a smooth paste. Wrap in cling film and put in the fridge for 20 minutes to harden. To finish the crumble, use a the course side of box grater to shave the cold paste onto a parchment-lined baking tray. Cook for 10 minutes then stir and break up the crumble with a fork. Return to the oven for 8 minutes more or until golden brown. Allow to cool.
   

3. For the crème diplomate, place the milk in a pan with the vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the sugar, yolks and cornflour together in a large bowl. Whisk a little hot milk into the sugar and egg mixture, then whisk in the rest of the hot milk until well combined. Return to the pan. Cook over a gentle heat, stirring, until the mixture thickens. It will go lumpy but don’t panic, this is supposed to happen. Just keep whisking until it looks smooth.
   

4. Remove from the heat and pass through a sieve into a clean bowl. Cover closely with clingfilm to stop a skin forming and place it in the fridge to cool completely.
   

5. When completely cool, give it a mix with an electric whisk to loosen it a little. In a separate bowl whip your double cream until it forms soft, billowing peaks. Gently fold this through your cooled crème patisserie.
   

6. Assemble the dessert by first spreading the crème diplomat over the base of a serving platter. Next lay the poached rhubarb on top with some of the juices then finish by sprinkling over the crumble topping, before serving.