Jersey milk, double cream, dextrose, dark brown sugar, rhubarb, orange, crumbe topping (gluten, milk), spices, stabiliser.
Chef Phil’s notes
Rhubarb is about as British as it can be. It’s a super human fruit, hard, unruly, tangy and bright pink. It could be cooler if it tried. Rhubarb crumble and custard is something I’d have as a kid! Crumble only gets better with the introduction of ice cream and here’s the best of all worlds.