Tommy Banks' Rhubarb and custard pots with rosemary crumble

1. Preheat the oven to 140˚C, gas mark 1. Toss the rhubarb with the sugar in a medium pan and cook over a low heat for 3-4 minutes until the rhubarb releases its juices. Turn up the heat and bubble for 5-6 minutes until it is a sticky compote. Set aside to cool a little.

2. For the custard, slowly bring the cream to a simmer in a medium pan. Meanwhile, in a mixing bowl, beat the egg yolks with the sugar until pale and creamy. Slowly whisk the hot cream into the egg mixture until combined. Set the custard aside to settle for 10 minutes.

3. Boil a kettle. Divide the compote between 4 ramekins and smooth it over the bases. Put the ramekins in a deep roasting tin. Skim and discard any froth from the custard, then pour it into the ramekins, over the compotes. Pour boiling water around the ramekins until it reaches halfway up. Cook for 30 minutes or until the custard is just set with a slight wobble in the middle. Leave to cool to room temperature, then put in the fridge to set overnight.

4. Meanwhile, put all the ingredients for the crumble in a food processor and whizz together until it forms a smooth paste. Wrap in cling film and put in the fridge for 20 minutes to set. Preheat the oven to 160˚C, gas mark 3. To finish the crumble, use a cheese grater to shave the cold paste onto a parchment-lined baking tray. Cook for 10 minutes then stir and break up the crumble with a fork. Return to the oven for 8 minutes more or until golden brown. Allow to cool. Serve the custard pots with a generous topping of crumble.