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Rhubarb & custard crunch

Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well

  • Prep: 10 mins
    Cook: 20 mins
    Plus 30 mins for the granola
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 611
  • Carbohydrates 95
  • Saturated Fat 7
  • Sugar 65
  • Protein 12
  • Fat 24
  • Fibre 7
  • Salt 0.22

Nutrition per serving

  • Calories 611
  • Carbohydrates 95
  • Saturated Fat 7
  • Sugar 65
  • Protein 12
  • Fat 24
  • Fibre 7
  • Salt 0.22

Ingredients

  • 450g rhubarb, trimmed and cut into chunks
  • 85g caster sugar
  • roughly a 500g/1lb 2oz tub or can ready-made custard
  • ½ quantity honey crunch granola (see 'Goes well with')

Method

  1. First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.

  2. Heat oven to 150C/130C fan/gas 2. Arrange the rhubarb in a roasting tin just big enough to hold it all in a single layer, scatter with the sugar and cover with foil. Bake for 15-20 mins until just tender, then cool in the tin.

  3. Spoon a little rhubarb into the base of 6 glasses or pots, then top with a couple of tbsp custard. Sprinkle over some granola, then repeat the layers to fill the glasses.

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