Deconstructed Poached Rhubarb & Pistachio Crumble

Name: Deconstructed Poached Rhubarb & Pistachio Crumble
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Yield: Serves 4
Ingredients: 100 g/3½ oz/scant ½ cup caster (superfine) sugar; finely grated zest of ½ lemon; 400 g/14 oz rhubarb, peeled, peelings reserved, cut into 2.5cm/1in long pieces; 100 g/3 oz/heaped ¾ cup plain (all-purpose) flour; 1 lemongrass stalk, split and bruised; finely grated zest of ½ lime; 100 g/3½ oz/heaped ¾ cup icing (confectioners’) sugar; 2 tbsp lemon juice; 100 g/3½ oz unsalted butter, softened; 40 g/1½ oz/scant ⅓ cup shelled pistachios, roughly chopped; 75 g/2½ oz/¾ cup ground almonds; a pinch of salt; 185 ml/6 fl oz/¾ cup double (heavy) cream; 2 tbsp caster (superfine) sugar

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

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

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