Tuesday, 7 April 2009

Rhubarb & Custard Muesli Crumbles

My mum is quite lucky where she lives, its a small community and the neighbours are always dropping off excess fruit and vegetables from the gardens, lucky for me when mum called yesterday asking if I wanted some Rhubarb, following another drop off, however what I didn't count for was the 1.5kg it totalled in at!! Don't worry this recipe merely uses 3 sticks, I am trying currently to decide how to eat the remainder!

Additionally, the nice people over at Kellogg's also recently sent me a few boxes of their new muesli 'Nature's Pleasure' to try out. I have always liked muesli and jumped at the chance to try, and was pleasantly surprised. I really enjoyed the crunchy oaty flakes and the juicy fruit, the main bonus is that it does not resemble rabbit food or have the 'dust' thats quite common of muesli!

Nature's Pleasure comes in four varieties:

Apple & Blackcurrant - possibly my favourite, the slices of apple are a real treat

Raspberry & Cherry - my 2nd / joint favourite! I really like the tartness of the fruit in this, is great for breakfast time

Almond, Pecan and Raisin - I really like the crunchy nuts and overall balance of this one

Almond, Pecan and Cashew - This is a little dull for me, its not terrible by any means but I just really preferred the others! Am not sure if cashews are a little out of place at breakfast..
Nature's Pleasure are available in stores now, I hope you enjoy them as much as I do


And so back to the rhubarb, the first recipe that sprung to mind was Rhubarb crumble & custard, this is my twist on it, hope you like it! You will need oven proof serving dishes

Makes 3-4 portions, my bowls are quite big
Prep 15 mins
Cooking time 25 mins Ingredients
3 sticks rhubarb
apx 2 tbsp sugar - it depends how tart / sweet you like rhubarb
1 small handful Raspberry & Cherry Nature's Pleasure
55g butter
55g flour
30g granulated sugar
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Golden caster sugar or brown sugar
1 small carton ready made custard

1) Cut the rhubarb into 1cm chunks, place in a saucepan with 2-3 tbsp sugar, gently simmer for 10-15 minutes or until nearly all the rhubarb has softened, remove from heat. Pre-heat oven 160 fan / 180 normal oven

2) Either by hand or processor, crumble the butter & flour together, to form rough breadcrumbs, add the 30g sugar, cinnamon and ginger and lightly mix

3) Pour enough custard into the serving dishes to form a thin layer, spoon over the rhubarb mixture, evenly divide the crumble topping over the rhubarb layer, then sprinkle over the muesli to form a final loose layer, sprinkle a little of the golden caster sugar over

Place the dishes on a baking tray and cook for 25 minutes or until the custard is bubbling

Allow to cool for at least 10-15 minutes before diving in, they are very hot and delicious inside!


  1. I absolutely love rhubarb and my husband is coming around to it slowly!

    I just got the package through from Kelloggs, but haven't had a chance to try it yet. I was amazed by the big parcel. Graham came in and said "wow, they have sent you a piece of furniture!" :)

  2. What a great way to get a quick and tasty dessert. Sounds wonderful.

  3. I love rhubarb! This looks like a great use of it!

  4. Oh yum! You've made me want rhubarb crumble now! I love that tart bite you get, mmmm!

    Katie xox

  5. Mmm I've got two rhubarb crowns in my garden and this recipe looks wonderful.

  6. Even though I don't like rhubarb, your crumble looks super! Nice topping, I'd scarf that down!

  7. I do love rhubarb and last year hubby planted three rhubarb tubers in the garden and I can't wait to see if they come up this year with a nice crop. That recipe looks really good Anne!

  8. Looks very tasty, Anne....unfortunately I can´t buy rhubarb in Spain : ( Would tinned work?

  9. Anne, this looks like a easy, quick and yummy dessert!


  10. Yummers!
    Lucky you with the rhubard

  11. Oh lovely , I had some of the muesli with stewed rhubarb and yogurt for breakfast a couple of weeks. But this look much more sophisticated


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