Rhubarb Crumble with Custard Sauce

Yield: 12 servings; 2 1/2 cups sauce

Ingredients

Filling and Topping

• 8 cups chopped fresh or frozen rhubarb
• 1 1/4 cups granulated sugar, divided
• 2 1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup quick-cooking oats
• 1 cup cold butter

Custard Sauce

• 6 egg yolks
• 1/2 cup granulated sugar
• 2 cups whipping cream
• 1 1/4 teaspoons vanilla extract

Instructions

Filling and Topping

1. In a saucepan, combine rhubarb and 3/4 cup of the sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
2. Pour into a greased 13 x 9 inch baking dish.
3. In a bowl, combine flour, brown sugar, oats and remaining sugar.
4. Cut in butter until crumbly; sprinkle over rhubarb.
5. Bake at 400 degrees F for 30 minutes.
6. Meanwhile, prepare Custard Sauce.

Custard Sauce

1. Whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a candy thermometer reaches 160 degrees F and mixture thickens, about 15 to 20 minutes.
2. Remove from the heat; stir in vanilla extract.
3. Serve warm over rhubarb crumble.