Blushing bread and butter pudding

olive oild spray for greasing
1 loaf day old white bread
100g unsalted butter, softened
2 tbsp cinnamon sugar
500g stewed rhubarb
6 eggs
600ml pouring cream
150g caster sugar
1 tsp vanilla paste
zest of 1 orange
icing sugar
ice cream to serve

1. preheat oven to 180C. Grease 24x15cm casserole dish with oil spray. Cut crusts off bread and cut into triangles. Spread both sides of each with butter and sprinkle with cinnamon sugar.
2. Put rhubarb in prepared dish. Whisk eggs, cream, caster sugar, vanilla and zest ina large bowl. Dip bread into mixture, layer on top of rhubarb, then pour over remaining custard.
3. Bake for 45 mins or until just set. Set aside for 5 mins and dust with icing suga and serve with icecream.

Rhubarb Crumble

Ingredients

Serves 4

1 large bunch of ripe Rhubarb (1.5 kg.)
1/4 cup castor sugar
1 orange zested to yield 1 dessertspoon
1 teaspoon ground cinnamon
125g plain flour
140g unsalted butter cut into cubes and chilled
80g dark brown sugar

Method

Preheat the oven to 200C.
Remove the leaves from the rhubarb and trim any brown parts off the stalks. Wash the stalks, stringing only if necessary, and cut into 4 cm to 5 cm pieces. Spread the rhubarb out onto a flat baking tray on baking paper. Sprinkle with castor sugar and bake until tender (about 15 minutes).

To make the crumble, mix all ingredients by hand rubbing the butter into the flour with fingertips. In a buttered soufflé mould (or 4 individual ramekins) place cooked rhubarb in the base, sprinkle with crumble mixture and bake 15-20 minutes (or up to 25 minutes) until golden.

Serve with rich cream.