That British classic still has some space for improvement, as I use  a shop bought custard( vanilla one from Waitrose or good old Ambrosia), the minute I crack the art of making custard that does not curdle, I will announce it to everyone who would listen.

Rhubarb is in season, so best to quickly roast it off in the oven with brown sugar and honey, but not till completely cooked, as it will be baked under the crumble.

The crumble itself; soft butter, plain flour, dessicated coconut, ground almonds, brown sugar and cinnamon, all worked with your fingers until the texture resembles a crumble.

Top the rhubarb with it evenly and bake for about 30 minutes in 170 celsius, till bubbling and slightly golden. Serve warm with custard and enjoy, cause it’s bloody yummy!!! 🙂