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    Roasted rhubarb and custard crunch

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    Roasted rhubarb and custard crunch

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

    Serves: 4


    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

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