Recipe: Roasted Rhubarb & Custard Crunch

Posted on Mar 16 2016 - 2:00pm by Samantha Clark
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Roasted Rhubarb & Custard Crunch

This is a rhubarb dish perfect for dinner parties! How sophisticated.

Ingredients:

400g essential Waitrose Rhubarb, cut into 3cm lengths
4cm piece root ginger, peeled and thickly sliced
50g golden caster sugar
Small knob of butter
2 tbsp Waitrose Orange Blossom Honey
50g jumbo rolled oats
2 tbsp roughly chopped shelled pistachios
500g custard
110g pack Waitrose Pomegranate Seeds

Method:

  1. Preheat the oven to 200ºC, gas mark 6. Place the rhubarb and ginger in a baking dish and sprinkle with the sugar. Cover with foil and roast for 10 minutes then remove the foil and cook for a further 10 minutes or so until tender and syrupy.
  2. Meanwhile, heat the butter and honey together in a large, non-stick frying pan. Add the oats and pistachios and cook for 3–4 minutes, stirring, until golden brown. Tip out onto a plate and leave to cool.
  3. Warm the custard according to pack instructions.
  4. Divide the rhubarb between 4 small sundae glasses (discarding the ginger slices) and spoon over the warm custard. Top with the crunchy oat mixture and a sprinkling of pomegranate seeds.

Nutrition 1730kJ/412kcals/16.8g fat/7.2g saturated fat/57.1g carbohydrate/43.9g sugars/3.8g fibre/8.1g protein/0.2g salt per serving

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