Niklas Ekstedt’s famous rhubarb crumble
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Dietary
- Nut-freeVegetarian
This week on Saturday Kitchen Matt is making Niklas Ekstedt’s famous rhubarb crumble served with a warm vanilla sauce – the perfect spring dessert!
Ingredients
For the vanilla sauce
- 300ml/10fl oz whole milk
- 1 vanilla pod, split
- 2 free-range egg yolks
- 1 tbsp caster sugar
For the rhubarb crumble
- 100g/3½oz caster sugar
- 1 tbsp cornflour
- 500g/1lb 2oz rhubarb, cut into 2cm/¾in pieces
- 125g/4½oz unsalted butter
- pinch salt
- 150g/5½oz plain flour
- 100g/3½oz soft brown sugar
Method
To make the vanilla sauce, place the milk and vanilla pod into a large saucepan and warm gently for 2 minutes. Turn off the heat and allow to infuse for at least an hour.
Meanwhile, to make the rhubarb crumble, preheat the oven to 200C/180C Fan/Gas 6.
Mix the caster sugar, cornflour and rhubarb together. Place into a 23cm/9in pie dish.
Rub the butter, salt, flour and brown sugar together to form crumbs.
Sprinkle over the rhubarb and cook for 50 minutes or until soft and jammy.
Once the milk and vanilla has infused, strain into a bowl containing the yolks and sugar.
Return the mixture to the saucepan to thicken slowly over a low heat, continuously stirring for 8–10 minutes. Strain again and keep warm.
Serve the crumble with the warm vanilla sauce.
