Save to your scrapbook
Roasted rhubarb and custard crunch
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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
Typical values per serving:
3.8g fibre 8.1g protein
This recipe was first published in May 2014.