Directions

1. Add rhubarb, honey, sugar, vanilla and orange zest to a saucepan.
2. Cook over medium heat for 8-10 minutes, until softened but still holding shape.
3. Mix the cornflour with 2 tbsp cold water, then stir into the pan.
4. Bring to a full bubble and cook for 1-2 minutes, stirring constantly, until thick and glossy.
5. Remove from heat and cool completely.
6. Heat oven to 180°C (160°C fan) and line a 20cm square tin with baking paper.
7. In a bowl, mix flour, oats, sugar, cinnamon and salt.
8. Pour in melted butter and honey.
9. Mix until it forms a sandy, clumpy crumble.
10. Press two-thirds of the crumble mixture firmly into the base of the tin.
11. Bake for 15 minutes.
12. Meanwhile, whisk custard, eggs and honey until smooth.
13. Pour over the hot base.

14. Return to the oven and bake for 25-30 minutes, until edges are set and centre has a slight wobble (like a cheesecake)

15. Leave to set and cool for around 30 minutes.
16. Spoon cooled rhubarb evenly over the custard.
17. Scatter remaining crumble on top.
18. Cook for a further 15 minutes, until golden.
19. Leave to cool then place in the fridge overnight
20. Cut and serve