You’ll Need
350g rhubarb, cut into 2cm chunks
75g plain flour
60g light brown sugar
50g cold butter, cubed
1 tsp vanilla extract
40g rolled oats
1 tbsp cornflour
40g demerara sugar
200g thick ready-made vanilla custard
To Finish
Icing sugar
Extra warm custard
Optional But Dangerous
Vanilla ice cream
Crushed shortbread
Method
Preheat the air fryer to 170°C.
Toss the rhubarb with the brown sugar, vanilla and cornflour.
Divide between four ovenproof ramekins and air fry for 6 minutes to start softening the fruit.
Rub the flour and butter together until rough crumbs form, then stir in the oats and demerara sugar.
Spoon the custard over the hot rhubarb without stirring it through.
Scatter over the crumble, keeping it loose so the hot air can get between the crumbs.
Air fry at 170°C for 11-12 minutes until the topping is golden and the fruit is bubbling at the edges.
Rest for 3 minutes, dust with icing sugar and serve with more custard.