Rhubarb Crumble Pots

Ingredients

• 4 stalks rhubarb, cut into 2–3cm chunks
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• 2 tsp vanilla essence
• 1 cup milk
• 2 egg yolks
• 1 tbsp corn flour
• 1 tbsp sugar
• 20g butter
• ½ cup oats
• 1 tbsp brown sugar

Instructions

1. 1

   Cook the rhubarb - Add rhubarb, sugar, lemon juice, and vanilla to a slow cooker. Cook on low for 3–4 hours until soft and jammy.

2. 2

   Make the custard - Heat the milk in a small pan over medium heat. In a bowl, whisk egg yolks, sugar, corn flour, and vanilla. Pour into the warm milk and whisk continuously until thick and smooth (about 5 minutes). Transfer to a bowl and set aside to cool slightly.

3. 3

   Prepare the crumble - Melt butter in a pan over medium heat. Add oats and brown sugar, stirring until golden and crisp.

4. 4

   Assemble - Fill a tumbler or glass about ⅓ full with rhubarb. Spoon custard on top, leaving about 1cm from the rim. Finish with the crumble.