Rhubarb & Custard Croissant Recipe | Abel & Cole

Rhubarb & Custard Croissant

Cooking time
Serves2 people
Vegetarians
Rhubarb & Custard Croissant

The beloved English flavour pairing meets classic French pastry in this cross between an indulgent breakfast and a comforting pudding. Flaky all-butter croissants are drenched in rich vanilla custard and sandwiched with sweet-tart roast rhubarb, giving a childhood favourite a special continental twist.

Ingredients

  • 200g rhubarb
  • 2 tbsp demerara sugar
  • 2 croissants
  • 150ml Madagascan vanilla custard
  • 1 tsp cornflour

Prep: 10 mins | Cook: 15 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Trim any dry ends from the sticks of rhubarb, then chop them into lengths around 3cm long. Tumble them into a roasting tin and sprinkle over the sugar. Cover the tin with foil and crimp it to the sides of the tin to seal. Slide into the oven and roast the rhubarb for 15 mins.
2. Meanwhile, cut the croissants in half, not quite cutting all the way through. Place them on a baking tray. When the rhubarb has roasted for 10 mins, slide the croissants onto the shelf below the rhubarb. Bake for 4-5 mins till the croissants are warmed through and the rhubarb is tender.
3. Meanwhile, pour 150ml custard into a small pan and add 1 tsp cornflour. Whisk together to combine, then pop the pan pn a medium heat and warm for 3-4 mins, whisking, till slightly thickened and warmed through.
4. Remove the croissants from the oven and pop them on serving plates. Spoon the custard into the croissants, then top with the roast rhubarb. Serve straight away.
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