This recipe comes to us courtesy of Natascha Franklin, the chef at the Duke of Cambridge pub in London. Ingredients The filling 1 Kg Rhubarb 200 to 300 g sugar (depending on how sweet you like the dessert.) 1 Orange 1 Tsp Ginger Preparation: Wash and cut the rhubarb stalks into two to three centimeter wide pieces and place them in a pot. Sweeten the rhubarb to taste then add the juice from the orange and ginger. Slowly heat the fruit mass over a low flame. After ten to fifteen minues it should be soft with small, firm pieces of rhubarb throughout. Finished! For the Crust 300 g Flour 200 g Butter 100 g Sugar 1 tsp Ginger ½ tsp Cinnamon Method: Mix the ingredients into a bowl and knead until the dough is firm and crumbly. Then generously fill several small bowls with the fruit mass and lay the crust over it. Important! Do not press down the crust! The proportion of fruit mass to crust is unimportant. If you prefer more fruit, simply use more; if you prefer more crust, simple lay a thicker piece over the fruit mass. Then set the bowls in an oven preheated to 180 degrees Celcius and bake for fifteen minutes if the bowls are small. (You can bake larger bowls for up to thirty minutes.) The crumble is finished when the crust is baked to a golden-brown color and the juice from the fruit mass begins to bubble. If you make too much fruit mass or crust, you can simply freeze it or keep it in the refrigerator for a few days. Then simply heat it back up! Vanilla Custard: -500 ml Cream -1 Vanilla Bean -5 Eggs -50 g Sugar Preparation: Place the cream, vanilla bean shell, and vanilla bean core in a pot. Briefly warm over a low flame. Separate egg white from yolk and beat the yolk with the sugar. Mix one third of the vanilla cream with the yolk and sugar. Stir well! Mix the resulting mixture in with the remaining vanilla cream and stir well. Slowly heat the mixture over a low flame. Stir the entire time, or else you’ll have scrambled eggs! The pour the mixture through a sieve. F...