Rhubarb crumble with cinnamom custard cream

Ingredients:
• 800 gr rhubarb sticks
• Grated peel of 1 orange*
• Grated peel of 1 lemon*
• 3 tbsp vanilla sugar “Vanille et Découverte“
• 125 gr cold butter
• 125 gr flour
• 125 gr raw cane sugar
• 125 gr almond powder
• 1 vanilla pod bourbon “Vanille & Découverte” **
• 1 dl milk
• 1 dl cream
• 2 cinnamon sticks
• 2 eggs, yolks only
• 2 tablespoons vanilla sugar “Vanille et Découverte“ **
• Essential oil mandarin

Preparation:
• Preheat oven to 160 ° c. Cut the rhubarb into 5 cm long sticks and place on an oven tray
• Add the grated orange and lemon zest, and the vanilla sugar to the rhubarb. Bake 15 à 20 min in the oven.
• Remove the rhubarb from the oven, and raise theoventemperature to 200 ° C. Rub the buttercubes into the flour, the sugar, the almondpowder, the vanilla seeds (or vanilla powder) to make the crumble. Spread over the rhubarb and bake another 30 min., or until the crumble topping is crisp and golden-brown. Bring the milk and cream with the cinnamon sticks to simmering point slowly over a low heat. Whisk the yolks with the sugar.

Pour the hot milk and cream on to the eggyolks.

Stir gently until thickened. Add 1 dose vanilla extract (if using), and 1 dose essential oil mandarin to the cream.

Serve (warm or cooled down) with the rhubarb crumble.

* use preferably bio fruit

** replacing the vanilla pod you can also use 1 coffeespoon vanilla powder

“Vanille & Découverte” or 1 pipette vanilla extract essence “Vanille & Découverte”