Rhubarb and apple crumble with cardamom custard and hazelnut praline

Begin by making the rhubarb and apple base. Combine the rhubarb, apple, sugar and orange zest in a large mixing bowl and toss to combine. Spread evenly in a large baking dish and dot the cubes of butter over the top

Preheat the oven to 190°C fan

Prepare the crumble topping by mixing together all the ingredients in a bowl until all of the Doves Farm rye flour has been incorporated and the mix reaches a sandy consistency

Take handfuls of the crumble topping and use your hands to scrunch the mix into a ball. Crumble the topping over the rhubarb and apple base, then bake for 35–40 minutes until the rhubarb is soft and the crumble is golden brown

Meanwhile, make the cardamom custard by heating the cream, milk and cardamom pods in a pan until steaming. Remove the pot from the heat and then set aside for 10 minutes to infuse

In a separate bowl whisk together the egg yolks and the sugar until light and fluffy 

Strain the cardamom pods out of the milk mix. Whisk the milk mixture into the eggs in small increments, whisking after each addition. This will temper the eggs and stop them from curdling 

Add everything back to the pot then cook over a low heat, stirring with a spatula constantly, until the custard thickens enough to coat the back of a spoon

Serve the crumble topped with a generous drizzle of the cardamom custard