ENGLISH RHUBARB CRUMBLE

English Rhubarb Crumble image

When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. -Amy Freeman, Cave Creek, Arizona

Provided by Taste of Home

Time 1h15m

Yield 12 servings (2-1/2 cups sauce).

Number Of Ingredients 11

Ingredients

8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
CUSTARD SAUCE:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract

Steps:

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes., Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. , Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.

Nutrition Facts : Calories 550 calories, Fat 33g fat (19g saturated fat), Cholesterol 202mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.