Serves: 4-6
The beloved Anzac biscuit was the inspiration for this recipe. I was going to make a batch to go with some rhubarb and I ended up with this concoction of rhubarb, custard and crumbled biscuit topping. If you think the rosemary is odd, please try it -rhubarb and rosemary are a perfect match. New season rhubarb doesn’t need as much sugar as the thicker, later stalks so adjust the sweetness to your own tastes. I may add some sliced strawberries to the rhubarb, in a few weeks time when the British fruit is at its best.
Ingredients
- 100g caster sugar
- About 4 small rosemary fronds (from the tips)
- 1 teaspoon cornflour
- 700g rhubarb
- 500g pot ready-made custard
- For the Anzac crumble
- 100g plain flour
- 50g jumbo oats
- 30g porridge oats
- 80g desiccated coconut
- 90g caster sugar
- 100g unsalted butter
- 45g golden syrup
- 1 teaspoon vanilla extract
Method
- Heat the oven to fan 180°c, mark 6. Put the sugar and rosemary in a food processor and blend for a few seconds until the rosemary is very finely chopped. Stir in the cornflour. Chop the rhubarb into 3cm pieces and put in a bowl. Sprinkle over the sugar mix and stir well to coat the rhubarb. Arrange in one layer in a roasting tin and bake in the oven for 10-15 minutes or until the thickest pieces are beginning to soften. If you prod with your finger there should be a little give in the rhubarb. Set aside to cool.
- Meanwhile make the Anzac crumble; put the flour, oats, coconut and caster sugar in a mixing bowl and stir to combine. Put the butter, syrup and vanilla extract in a saucepan and heat until the butter has melted. Pour over the dry ingredients and mix well.
- Line a large baking tray with non-stick parchment. Spoon the crumble over the base and spread to the edges in a thin even layer. Bake in the oven for 12-15 minutes until the crumble is evenly golden. You may need to turn the tray around half way through cooking. Break up the crumble into granola-sized pieces then leave to cool and firm up.
- Mix the cooled rhubarb with the custard and transfer to a serving bowl. Chill until you are ready to serve. Sprinkle over the Anzac crumble and serve in bowls or glasses.
