Rhubarb Crumble with Creme Anglaise

For whatever reason, even though I can buy rhubarb here in the states, I never did until now.  I just always waited until I was in Ireland to eat fresh Rhubarb Crumble from a Bed and Breakfast.  There really is nothing like a home cooked meal with freshly baked treats from an Irish kitchen! Sadly though, I am not in Ireland at the moment, and I have been craving Rhubarb all summer long! Therefore, I decided to cave and buy rhubarb at my local market since they had it fresh and on sale!

Rhubarb Crumble 

Ingredients

Filling:
-1 pound fresh rhubarb, sliced (frozen works fine too)
-1 cup sugar
-1 lemon zested
-1 teaspoon cornstarch

Topping:
-1 cup all-purpose flour
-1/3 cup sugar
-1/3 cup light brown sugar
-1/2 cup (1 stick) unsalted butter, diced
-1/2 cup cooking oats
-1/2 cup slivered almonds
-Pinch of cinnamon
-Pinch of salt

Creme Anglaise:
-1/4 cup sugar
-1 cup milk
-1/2 cup heavy cream
-3 egg yolks
-1 tablespoon cornstarch
-1 1/2 teaspoons vanilla
-Pinch of salt

Directions:
Preheat oven to 350 degrees F.

In a bowl, mix together the rhubarb, sugar, zest, and cornstarch.  Pour into a pie dish or individual ramekins and set aside.

In another bowl, mix the flour, sugars, cinnamon, and salt.  Mix in the butter until the dough crumbles and the butter is the size of peas. Using your hands, add in the oats and almonds until combined.

Spread the topping evenly over the rhubarb mixture and bake in the oven for 40-50 minutes, or until the rhubarb is bubbling out.  If using individual ramekins the cooking time may be a little less.

Meanwhile, prepare the creme anglaise.  In a saucepan, add the sugar, cornstarch, salt, milk, and heavy cream.  Stir over medium-high heat until sugar and cornstarch are completely dissolved.  Heat the mixture but do not boil.  Turn the heat down low and temper the eggs by pouring half of the heated mixture over the eggs, stirring continuously.  Then, pour the eggs and heated mixture back into the saucepan and stir over medium heat until the mixture thickens and begins to bubble.

Once ready, remove the mixture from the heat and pour through a sieve into a bowl.  Stir in the vanilla.  Let cool before wrapping and placing in the refrigerator to cool.  If you'd like, you can also serve it while it is still warm.

Pour the creme anglaise over the rhubarb crumble, take a spoon, dig in, and enjoy!

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