Gastronomixs

Rhubarb crumble

Rhubarb crumble is an example of a dessert that contains all the ingredients of success – contrasts in flavours, textures, and temperatures. Serve with a suitable ice cream and the picture is complete.

Rhubarb crumble

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Ingredients

1

kg

rhubarb

400

g

granulated sugar

1

l

water

200

ml

grenadine

1

 

lime, grated

200

g

flour, sieved

120

g

butter, cold cubes

100

g

cane sugar

80

g

muesli

1

tsp

nutmeg, grated

Preparation method

  • Boil together the granulated sugar, water, grenadine, and lime zest.
  • Set aside to cool completely.
  • Rinse the rhubarb and cut into cubes 2cm by 2cm in size.
  • Put the rhubarb and the grenadine syrup in a suitable vacuum sealer bag and pull vacuum.
  • Place the bag in a hot water bath or steamer at 65°C and leave to cook for 20 minutes. The rhubarb will remain nice and firm.
  • Make the crumble by placing all the remaining ingredients in a planet mixer and mixing them to produce coarse crumbs.
  • Pour the cooled rhubarb into a sieve and collect the poaching liquid. The liquid can be used for another dish, e.g. for a cocktail containing vodka.
  • Spoon the rhubarb into the required dish and top generously with the crumble.
  • Place in a preheated oven at 180°C for approx. 15 minutes. The crumble should be crunchy and golden brown.
  • Remove from the oven and leave to stand for a few minutes to allow the rhubarb to cool slightly.

Serving suggestions

  • As part of a dessert, e.g. with white chocolate and yoghurt sorbet.
  • Delicious with mascarpone ice cream.

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