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Rhubarb & custard crunch

Rhubarb & custard crunch

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 30 mins for the granola
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal611
fat24g
saturates7g
carbs95g
sugars65g
fibre7g
protein12g
low insalt0.22g
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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

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

A star rating of 4.8 out of 5.6 ratings
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