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Deconstructed Poached Rhubarb & Pistachio Crumble
- Serves
4
- Difficulty
Medium
- Ready in
4 hr 30
Published 2021
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 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
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The recipe makes twice as much crumble as needed. I've made this twice, second time simplified, no lemongrass, no lime, rhubarb not peeled, cut small and boiled with sugar and water. Still popular with my "tasting panel" (family). Next time may add a splash of galliano to the chilled cooked rhubarb.