Rhubarb and Custard

Remember these?



Well not them!
Last night Debz gave me some real Rhubarb from her garden so today I made Rhubarb crumble and custard for pudding.

It was gorgeous and I want to make some more for certain. If Debz runs out then I will have to buy frozen.

Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
180-200g/6-7oz flour

To serve:
ice cream or double cream

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
6. Remove and allow to cool slightly before serving with ice cream or double cream.