Deconstructed Poached Rhubarb & Pistachio Crumble

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

This is a very different type of crumble from the one your grandmother used to make, as the rhubarb is gently poached in a lemongrass-infused syrup and then elegantly layered in a glass with a lemon and lime cream and topped with a crispy pistachio crumble. It makes a deliciously elegant and modern twist on an old favourite.

Ingredients

  • 400 g/14 oz rhubarb, peeled, peelings reserved, cut into 2.5cm/1in long pieces
  • 100 g/

Method

  1. To make the lemon and lime cream, put the cream and sugar in a small saucepan over a high heat and bring to the boil. Put the lemon juice and both zests in a small jug and as soon as the cream comes to the boil, pour it into the jug and mix quickly to combine. Pour the hot cream mixture into four small sundae glasses, leave to cool, then chill in the refrigerator for at lea