with Custard and Crumble

Alex and Emily's Rhubarb & Mulberry Compote

Prep time: 30 mins
Cook time: 30 mins
Serves: 6


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.