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

Nutrition per serving

  • kcal 611
  • fat 24g
  • saturates 7g
  • carbs 95g
  • sugars 65g
  • fibre 7g
  • protein 12g
  • salt 0.22g

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')
MPU 2

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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