Yuzu Cream, Rhubarb (or Plums) and Pistachio Crumble

Name: Yuzu Cream, Rhubarb (or Plums) and Pistachio Crumble
Cuisine: Japanese
Ingredients: 300 ml (10 fl oz/1¼ cups) double (heavy) cream; 85 g (3 oz/scant ½ cup) caster (superfine) sugar; 30 ml (1 fl oz/2 tbsp) yuzu juice; 30 ml (1 fl oz/2 tbsp) lemon juice; 75 g (2¾ oz/½ cup) pistachios, roughly chopped; 75 g (2¾ oz/scant ½ cup) plain (all-purpose) flour; generous pinch of sea salt; 75 g (2¾ oz/⅓ cup) unsalted butter, chilled and diced; 400 g (14 oz) rhubarb stalks; 120 g (4 oz/½ cup) granulated sugar; 500 g (1 lb 2 oz) plums; 200 g (7 oz/1 cup) golden caster (superfine) sugar; 225 ml (7½ fl oz/scant 1 cup) water; 1 cinnamon stick; ½ vanilla pod (bean), split and seeds scraped (optional); ½ vanilla pod (bean), split and seeds scraped (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This is one of my go-to summer desserts as it is super easy to make. With layers of yuzu cream posset, poached rhubarb or plums, and pistachio crumble, this dessert is fuss-free and uses a quintessential Japanese ingredient – yuzu citrus.

Ingredients

For the yuzu cream

300 ml (10 fl oz/1¼ cups) double (heavy) cream
85

Asia
Japan
Dessert
Vegetarian

Method

Start by making the yuzu cream. Put the cream and sugar in a pan large enough to allow the liquid to double in volume, and bring to the boil, stirring to dissolve the sugar. This should take a few minutes but keep a close eye, as when it reaches boiling point the mixture will expand very quickly. Reduce the heat so that the mixture does not boil over, and cook for 3 minu