Rhubarb and custard is a match made in heaven and with a little toasted crumble on top it makes it even more memorable.

makes 4- 6 servings

For the rhubarb

500g rhubarb

Generous sprinkling of brown sugar

1 orange, zest and juice

35g caster sugar

500 ml custard

For the crumble

100g plain flour

80g butter

80g caster sugar

80g ground almonds

Pinch ground ginger

Method

For the roasted rhubarb, preheat the oven to 200C. Cut the rhubarb into 15cmor so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with 2 tablespoons water and juice and zest from orange and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.

In wine glasses, add a layer of the stewed rhubarb and syrup and a layer of custard. Place in the fridge to set.

For the crumble, preheat the oven to 180C. Line a baking tray with baking paper.

Rub the flour, butter, sugar, ginger and almonds together until the mixture resembles breadcrumbs.

Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely.

Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble.

Serve.