Rhubarb Crumble & White Chia Custard


I’m not sure there’s anything more satisfying when it comes to food, than eating a dish created with something you’ve cultivated yourself. Rhubarb is such a brilliant plant to grow because it requires very little looking after and comes back year after year. Plus you have the perfect excuse to make rhubarb crumble … which has got to be the best bit!

I was never a huge fan of powdered custard. I hated how it got that thin, filmy layer of skin on the top. Ugh. It’s taken me a while to perfect a dairy free version without using flour or cream to thicken the mix ~ but I think you’re going to love this.

Adding a sprinkling of cinnamon infused trail mix on top gives the dish a simple crumble flavour – gluten and dairy free

rhubarb custard trail mix

Ingredients (makes 2)

2 pears

Chunk of ginger

Juice and zest of half a lemon

Squeeze of honey or agave syrup

4 rhubarb stems

For the custard

2 egg yolks

200ml almond milk

Half a teaspoon of vanilla paste

1 tablespoon of honey or agave syrup

Squeeze of lemon

Tiny pinch of salt

2 tablespoons of white chia seeds

For the crumble

1 tablespoon of almond flour

1 tablespoon of trail mix (I love this one by Wyldsson)

Pinch of cinnamon

Drop of honey or agave syrup

rhubarb trail mix crumble


Cut the rhubarb stems to fit an ovenproof dish and place them in it

Grate the zest of half a lemon and set to one side

Run the pears, ginger and chunk of lemon through your juicer and pour the juice over the rhubarb

rhubarb oven dish

Squeeze a little honey over the dish (you wont need much as the sweet custard beautifully counters the tangy taste of rhubarb) and sprinkle on the lemon zest

Place in the oven for 20 minutes at 190C – allowing the rhubarb to cook and soften

For the custard

Warm 200ml of milk gently in a saucepan over a low heat

Whisk the egg yolks and honey together and once the milk is warm (but not boiling) slowly pour it in, continuing to whisk. The mixture will go light and frothy

Pour everything back into the saucepan, add the vanilla, a tiny pinch of salt and a squeeze of lemon juice and gently warm whilst stirring continually with a wooden spoon

The frothiness of the custard mixture will disappear and you should be left with a lovely, pale yellow, vanilla almond milk

Let it cool, then add the chia seeds and place in the fridge allowing them to expand and thicken the custard

For the crumble

Mix the almond flour, cinnamon and trail mix together with a drop of honey or agave syrup

To serve – lay the rhubarb in a bowl, spoon on the chia custard and sprinkle a little crumble on top

trail mix crumble

3 thoughts on “Rhubarb Crumble & White Chia Custard

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