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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't eat it any other way. -Amy Freeman, Cave Creek, Arizona Ingredients:
8 cups chopped fresh or frozen rhubarb |
1-1/4 cups sugar, divided |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 cup quick-cooking oats |
1 cup cold butter |
custard sauce: |
6 egg yolks |
1/2 cup sugar |
2 cups heavy whipping cream |
1-1/4 teaspoons vanilla extract |
Directions:
1. In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
2. Pour into a greased 13-in. x 9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.
3. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, about 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble. Yield: 12 servings (2-1/2 cups sauce).
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