Will's variation on a theme. A mix of two recipes, one of which is from the Good Food website.
Ours however has blueberries - absolutely delicious and highly recommend!!
Lightly soften 300g Rhubarb and 100g Blueberries in a frying pan with 100g sugar over a medium heat until the sugar has dissolved. Remove from the heat. Line a pie dish with sweet shortcrust pastry and blind bake for 20 mins at 160 degrees. Fill with the stewed fruit. Pour on the egg custard and bake for 20 mins at 180 degrees until the custard has set and there is a light skin. Spoon on the crumble topping and cook for a further 15 mins at 180 degrees until golden brown and the custard has set.
Short Crust Pastry
250g plain flour
125g unsalted butter, chilled and cubed
85g golden caster sugar
1 egg
Mix the flour, sugar and butter together in a bowl until crumbs formed. Mix in the egg to bind together for dough. Roll out.
Egg Custard
1 egg
1 egg yoke
50g sugar
1 tbsp flour
1 tsp vanilla extract
284ml cream
Mix together eggs, sugar, flour and vanilla extract and then gradually whisk in the cream.
Crumble
100g plain flour
50g unsalted butter, chilled and cubed
40g golden caster sugar
Rub the butter, flour and sugar together in a bowl until all ingredients are mixed together.
Serve with cream or Creme Fraiche
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