CRUMBLE

1. Mix flour, light brown sugar, butter, cinnamon, and nutmeg until looks like breadcrumbs then tip into a lined tray and bake for 15 minutes or until golden brown, stirring once during cooking

2. For the rhubarb, slice into 5cm lengths, place in roasting dish with juice of 1 orange and the honey. Roast for about 20 minutes or until soft. During the last 5 minutes add the raspberries to the roasting pan

CRÈME ANGLAISE

1. Put the yolks into a large bowl, add the caster sugar and whisk until combined. Add the plain flour and vanilla extract and whisk until combined

2. Heat the milk on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it does not burn. Once the milk is warm, remove from the heat and gradually add to egg mixture a bit at a time. Whisking each addition in completely before adding more. Once combined, put the mixture into the pan and return to a very gentle heat

3. Continue to cook, whisking constantly to stop it going lumpy, until the crème anglaise has reached your desired thickness – this usually takes about 10 minutes but will depend on how runny you want your sauce to be

To serve, place rhubarb and raspberries on your plate, with a neat mound of crumble next to it. Serve with an individual mini jug of crème anglaise on the plate