James Martin's rhubarb crumble with custard pudding recipe is ready in just five steps
Make an old-fashioned rhubarb crumble with James Martin's traditional pudding recipe.
His granny first introduced James Martin to the simple rhubarb crumble – and he's loved it ever since.
Sticking with the original recipe that his granny used, James Martin's rhubarb crumble with custard is one not to miss.
There are three parts to making this sweet dessert – the rhubarb, the crumble and the custard – yet it couldn't be easier to do.
While James Martin prefers to use rhubarb from E. Oldroyd & Sons for his recipe, any rhubarb will do.
Serving between six to eight people, here's how to make James Martin's rhubarb crumble with custard.
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Rhubarb crumble with custard
Ingredients
Rhubarb
- Eight sticks of rhubarb
- One blood orange, juice and zest
- One tbsp ginger syrup
- Two knobs of stem ginger, diced
- 50g caster sugar
Crumble
- 200g plain flour
- 100g butter, diced
- 100g soft brown sugar
Custard
- Eight egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- One tsp vanilla bean paste
Method
Preheat the oven to 180C. Place the rhubarb, orange, ginger and syrup onto an ovenproof dish.
Mix the crumble in a bowl until it resembles breadcrumbs, sprinkle over the rhubarb then bake for 45 minutes.
To make the custard
Pour the milk and cream in a pan with vanilla and its seeds, then pop in half the sugar, and warm through gently.
Whisk the egg yolks with the remaining sugar. Pour the milk mixture over the yolk mix, and whisk together.
Transfer this to the pan, continuously whisking until it thickens and sieve off into a bowl.
