Gastronomixs

Rhubarb crumble with yoghurt ice cream and sweet beet crisps

Rhubarb crumble is an example of a dessert that contains all the ingredients of success – contrasts in flavours, textures, and temperatures. These contrasts are particularly enhanced when rhubarb crumble is teamed up with refreshing yoghurt ice cream. This dessert is very easy to prepare mise en place and can be served at any level.

Dessert, serves 10

Rhubarb crumble with yoghurt ice cream and sweet beet crisps

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Ingredients

1

kg

rhubarb

400

g

granulated sugar

1

l

water

200

ml

grenadine

1

 

lime

200

g

flour, sieved

120

g

butter, cold cubes

100

g

cane sugar

80

g

muesli

1

tsp

nutmeg, grated

1

 

beetroot

 

 

sugar water (1:1)

1

kg

yoghurt ice cream

 

 

Limon cress

Preparation method: rhubarb
  • 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.
Preparation method: crumble
  • Make the crumble by placing all the ingredients in a planet mixer and mixing them to produce coarse crumbs.
  • You can store the mixture in the refrigerator until you need it.
Preparation method: rhubarb crumble
  • 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 diced rhubarb into single portion dessert dishes 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.
Preparation method: sweet beet crisps
  • Cut the raw beetroot into wafer thin slices.
  • Use a round cutter to cut out neat circles.
  • Dip them into the sugar water and place them on a baking tray with a silicone sheet.
  • Dry the beet slices in an oven at 85°C for three to four hours.
  • Store in an air-tight container with silicone granules.
Finishing & presentation
  • Form a quenelle from the yoghurt ice cream or use an ice cream scoop.
  • Place the ice cream on the hot crumble.
  • Garnish with some sweet beet crisps and Limon cress.
  • Serve immediately.

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