Roasted rhubarb and custard crunch


400g essential Waitrose Rhubarb, cut into 3cm lengths
4cm piece root ginger, peeled and thickly sliced
50g golden caster sugar
Small knob of butter
2 tbsp Waitrose Orange Blossom Honey
50g jumbo rolled oats
2 tbsp roughly chopped shelled pistachios
500g custard
110g pack Waitrose Pomegranate Seeds


1. Preheat the oven to 200ºC, gas mark 6. Place the rhubarb and ginger in a baking dish and sprinkle with the sugar. Cover with foil and roast for 10 minutes then remove the foil and cook for a further 10 minutes or so until tender and syrupy.

2. Meanwhile, heat the butter and honey together in a large, non-stick frying pan. Add the oats and pistachios and cook for 3–4 minutes, stirring, until golden brown. Tip out onto a plate and leave to cool.

3. Warm the custard according to pack instructions.

4. Divide the rhubarb between 4 small sundae glasses (discarding the ginger slices) and spoon over the warm custard. Top with the crunchy oat mixture and a sprinkling of pomegranate seeds

  • Preparation time: 10 minutes plus cooling
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus 10 minutes cooling 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,730kj/412kcals
Fat 16.8g
Saturated Fat 7.2g
Carbohydrate 57.1g
Sugars 43.9g
Salt 0.2g

3.8g fibre 8.1g protein

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This recipe was first published in Tue May 20 12:56:32 BST 2014.