Either custard or vanilla ice cream is a must with the luscious pudding.
2 lbs. pink rhubarb, chopped into 1/2″ pieces (approximately 7 1/2 cups)
1/4 cup caster sugar
1 tbs. butter
1 tbs. vanilla extract
1 tbs. cornstarch
For the crumble topping:
1 cup all-purpose flour
1 tsp. baking powder
8 tbs. butter, cold and diced
3 tbs. caster sugar
3 tbs. brown sugar
1/2 tsp. vanilla extract
Heat the oven to 375°F and put in a baking sheet to catch any drips that may occur while baking.
Toss the rhubarb into a pan with the sugar, butter, vanilla and cornstarch. Heat for 5 minutes or until the butter has melted and everything is oozed together. Tip this into a pie plate approximately 8 1/2″ in diameter and set aside.
To make the crumble, combine the flour, baking powder and butter in a large bowl. Using the pads of you fingers, run this together until it resembles rough oatmeal. Stir in the sugars and vanilla extract, then sprinkle over the rhubarb, taking care to cover the fruit right to the edges.
Place on the baking sheet in the oven and bake for 35-40 minutes, or until the top is browned and the fruit is bubbly.