Sunday, 2 November 2014

rhubarb, strawberry and rose water crumble with rich egg custard

there's so much to pick from my garden at the moment
broad beans
rainbow chard
lots of herbs and edible flowers
red red last..

rhubarb, strawberry and rose water crumble with rich egg custard
tea with hazel

ingredients crumble

250 gms strawberries hulled
6-8 rhubarb stalks cut into 3 cm batons
1 tablespoon (tbs) sugar
1/2 to 1 teaspoon (tsp) rose water concentrate
seeds scraped from 1 vanilla pod
1/2 tbs corn flour
70 gms butter cut into dice
70 gms castor sugar
70 gms light moscovado sugar
70 gms plain flour 
2 tbs oats

method crumble

~ place rhubarb, strawberries, sugar, vanilla seeds, rose water and corn flour in a baking dish and mix gently
~ mix castor sugar, moscovado sugar, flour and oats and rub in butter
~ strew fruit with the crumble
~ bake at 180 deg for about 30 minutes or until the fruit is bubbling and the top is browned and crisp

ingredients custard

3/4 cup of full cream milk (i use organic unhomogenised)
1/4 cup pure cream
2-3 tbs extra milk
1 egg yolk
1 tbs sugar
1 1/2 tbs corn flour
1 tsp vanilla (i used home made)

method custard

~ put milk, cream and sugar onto heat
~ mix corn flour, egg yolk and extra milk to form a thin paste
~ add a few tablespoons of hot milk to the egg mix (to prevent curdling) and stir well
~ take the saucepan off the heat and add the strained egg mix
~ put the saucepan back on the heat and cook stirring until the custard just comes to the boil
~ take off the heat and add vanilla

tastes even better eaten while sitting outside in the sunshine