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