Rhubarb and Custard Anzac Crumble

Serves: 4-6

Rhubarb and Custard Anzac Crumble
Rhubarb and Custard Anzac Crumble Rhubarb and Custard Anzac Crumble

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.


  • 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
Rhubarb and Custard Anzac Crumble


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Rhubarb and Custard Anzac Crumble