Rhubarb Crumble

Name: Rhubarb Crumble
Yield: Serves 4 to 6
Cuisine: Americas
Ingredients: 1 cup (240 milliliters) heavy cream; 2 tablespoons confectioners’ sugar; ½ teaspoon ground cardamom; ½ teaspoon vanilla extract; 8 ounces (225 grams) strawberries, hulled and halved; ½ cup (100 grams) granulated sugar; 1 vanilla bean, split; ¼ cup (60 milliliters) orange juice; ½ cup (1 stick / 115 grams) very cold unsalted butter; ¼ teaspoon ground nutmeg; ½ teaspoon kosher salt; ½ cup (40 grams) rolled oats; ½ cup (110 grams) light brown sugar; 3/4 cup (90 grams) all-purpose flour; 1 green-skinned pear, cored and grated (including the skin)

With Cardomom Cream

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

Rhubarb crumble is my favorite classic American dessert—less fussy than a pie, with a sweet, tart, gooey filling and an irresistible buttery-crisp layer on top. The hint of cardamom in the whipped cream gives it a subtle kick of exotic spice.

Ingredients

For the Cardamom Cream

1 cup (240 milliliters) heavy cream
2 tablespoons

Americas
Dessert
Vegetarian

Method

Make the cardamom cream: In a mixing bowl, combine all the ingredients and whip with an electric beater until stiff peaks form. Refrigerate, covered, until ready to use (for up to one day).
Preheat the oven to 350°F (175°C).