Aren’t rhubarb and custard just the perfect combination? For me rhubarb and ginger crumble served up with a large dollop of custard is comfort food at it’s best. That said it’s not always the lightest and this is how I discovered this beauty of a recipe. Rhubarb is roasted in the oven and cooled then layered up with granola and chilled custard for a lighter, more refreshing take on a classic. Now clearly you could just take that serving suggestion and run with it for yourself but if you are up for making the custard and granola for yourself then read on.
I came really late to making custard from scratch. In my student days if I ever made custard then it was by mixing ready made custard powder with a little milk, boiling up some more milk and combining the two. Later, when I became interested in nutrition, I started to question what was actually in the custard powder. I moved away from using custard powder but had it in my head that making custard from scratch was tricky – so instead I spent a fortune buying ready made from the chiller aisle in the supermarket. Once I eventually decided to have a go at making my own, I couldn’t believe how easy it was. I also couldn’t believe how sweet it tasted so I have gradually pulled back on the sugar to get to the recipe I am sharing today.
I’ve broken this up into three parts as you can use the rhubarb, custard or granola in a host of other recipes too.
If you eat dairy then I would recommend making this custard using whole milk and cream as per the instructions below. If you are dairy free then replace the milk and cream with your milk alternative of choice. You want one of the creamier plant milks such as almond or oat. Homemade almond milk (often creamier than shop bought) works really well.
If the custard is thin then return to the pan and heat gently on a low heat whilst the custard thickens. Return to the bowl or jug and allow to cool.
If you are making the rhubarb and granola custard recipe you ideally want the custard to chill in the fridge for at least three hours. If you can’t wait then serve whilst rhubarb and custard are both still warm. It won’t be the same dish but it will still taste great.
Method for the rhubarb and granola custard.
(you can make 6 – 8 with the quantities above)
I'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.