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Sample menu and recipes

Rhubarb crunch

"A winter warmer and an introduction for the students to the distinct flavour of rhubarb"

- from The Brooksbank School

Ingredients

450g rhubarb
One piece of orange rind
50ml water
1 teaspoon of ground cinnamon
Two eggs
55 g corn flour
55g golden syrup
475ml milk
Crumble topping
55g butter or margarine
115g rolled oats
85g brown sugar

Instructions

1. Preheat oven to 190C / 370F / Gas 5
2. Wash the rhubarb and cut in to small pieces. Place in a saucepan with the orange rind, cover with the water and simmer until soft, about 5 to 10 minutes. Remove the orange rind. Place the rhubarb and its juices in a deep tin and sprinkle with the cinnamon.
3. Beat the eggs, cornflour and syrup together in a heavy based pan, and stir in the milk. Place the pan over a low heat and cook, whisking continuously, until the custard has thickened. Cool slightly, then pour over the fruit.
4. For the crumble, melt the butter or margarine in a pan, stir in the oats and sugar then sprinkle it over the custard. Bake in the preheated oven for about 25 minutes until the crumble mixture is golden.

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