Rhubarb Crumble with Creme Anglaise
Serves 4 Oven 180°C
Method for the Crumble:
Chop the rhubarb into large pieces and place in a buttered dish. Add the sugar, orange zest, orange and lemon juice and melted butter.
To make the crumble put the very cold diced butter and flour into a processor and process until the mixture looks like fine breadcrumbs. Add the porridge oats and brown sugar and pulse for 5 seconds. Add the hazelnuts and pulse again for 2 seconds. Put into a bowl until required.
Sprinkle the crumble mixture evenly all over the surface. Bake for approx. 45 minutes until it forms a golden crust - it may need a little longer.
Method for the Creme Anglaise:
In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy. Combine the milk and vanilla pod and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool slightly.
Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan.
Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
Strain the mixture through a sieve into a bowl, and serve.
