Rhubarb Crisp

Ingredients

350g rhubarb

100g brown sugar

350g pie pastry

1 large egg and 1 egg yolk

1 tsp vanilla extract

1 tbsp flour

284ml 10% cream or whipping cream

For the topping

50g butter , melted

50g demerara sugar

50g porridge oats

½ tsp ground ginger

Directions

STEP 1
Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/350F.
STEP 2
Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
STEP 3
Beat together the egg and egg yolk, vanilla extract, remaining brown sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over. Put a foil rim on the pastry, to cover the pastry edges.
STEP 4
Turn the oven temperature up to 200C/400F and bake for about 15 minutes, or until the custard is very lightly set and there is a thin skin on the top.
STEP 5
Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don’t worry as it will settle back again on cooling. Serve warm.

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