Deconstructed Rhubarb Crumble with Ginger Cream

Nichola offers up a twist on the classic crumble.

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy

For the crumble

175g wholemeal flour
100g butter cut into small cubes and left out to soften before use
75g unrefined sugar
Pinch salt

For the clotted cream

250g clotted cream
5 pieces stem ginger
Zest of 1 lime

For the rhubarb

4 sticks rhubarb cut on the bias into 7/8cm pieces
250g vanilla sugar (remove the seeds of a fresh vanilla pod and add them to the sugar plus the empty pod and mix)
Lug of rapeseed oil
Knob of butter
1 bay leaf
4 star anise
Zest of one orange
Lug of rose water
Splash cointreau

Here we have a good example of perfect marriage of flavours and textures, a real treat and easy peasy to make!

Put all of the crumble ingredients into a bowl and rub between your fingers until you have a crumb. Place into an oven dish and level out. This goes into a pre-heated oven at 200°C for 10-15 mins.

** You must turn and level every 3 or 4 minutes and bake until you can see that the crumble is dry, then remove and set aside to cool.

Whilst your crumble is cooking, place the clotted cream into a bowl and grate the ginger and lime zest into it along with the ginger syrup. With a ball whisk stir slowly so that all the ingredients are mixed well and the cream starts to thicken slightly. Put the mixture into the fridge to chill.

Get yourself a non stick frying pan and put onto a medium heat with a lug of rapeseed oil and the knob of butter.

Whilst the pan is heating toss your rhubarb in the vanilla sugar.

Add the star anise, orange zest and bay leaf to the pan and stir until you can smell the wonderful aromas.

Now add the rhubarb and remaing sugar plus the rose water.

Turn the rhubarb constantly, watch this as the rhubarb will cook quickly and you want to make sure that it retains its shape during the caramelization process.

When the rhubarb has softened, turn up the heat and add the cointreau, flambe and take off the heat.

Place five or six pieces of rhubarb on top of one another, you can add the orange, anise and bay leaf for garnish and dot some of the caramel around the plate.

Next using two dessert spoons make a quenelle with the clotted cream mixture, and place next to the rhubarb. Then using your fingers or a teaspoon press some of the crumble into the top of the quenelle and scatter a little around.

Recipe courtesy of Nichola Smith

Nichola's Rhubarb Crumble

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