Alex and Emily - Rhubarb & Mulberry Compote
with Custard and Crumble
Prep time: 30 mins
Cook time: 30 mins
Baby basil leaves, to decorate
500ml (2 cups) milk
500ml (2 cups) thickened cream
1 vanilla bean, seeds scraped
8 egg yolks
5 tbs caster sugar
1 tbs cornflour
75g (½ cup) plain flour
45g (½ cup) rolled oats
55g (¼ cup) brown sugar, firmly packed
30g (1/3 cup) desiccated coconut
½ tsp ground cinnamon
90g butter chopped
1 bunch rhubarb, ends trimmed, chopped
1 orange juice, zested, juiced
1 cinnamon quill
3 tbs caster sugar
220g (2 cups) mulberries
1. To make custard, heat milk, cream and vanilla bean and seeds in a heavy-based saucepan over medium heat, without boiling, until hot.
2. Whisk egg yolks, sugar and cornflour in a bowl until combined. Gradually whisk hot milk and cream mixture into yolk mixture until combined. Return to same pan. Using a wooden spoon, stir over medium-low heat until custard is thick enough to coat the back of a spoon. Strain into a bowl. Cool.
3. Preheat oven to 180C and line an oven tray with baking paper.
4. To make crumble, combine flour, oats, sugar, coconut and cinnamon in a bowl. Using your fingertips, rub in butter until mixture resembles coarse crumbs. Spread onto prepared tray in an even layer. Bake for 15-20 minutes or until crisp and golden. Cool.
5. To make compote, place rhubarb, orange zest and juice, cinnamon quill and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. Add berries and cook for a further 3-5 minutes or until berries have released their juices and rhubarb is soft. Remove and discard cinnamon quill.
6. Divide compote, crumble and custard among serving bowls. Decorate with basil leaves to serve.