Recipe of the week: Rhubarb Crumble

Spring has finally arrived and with the warmest April temperatures in 5 years I think it may be a good one, which means the ruby red tones of rhubarb are upon us. Here at Purchases it is being used everywhere, from our rhubarb inspired drinks to our dessert menu.

Our very popular Rhubarb and Custard flavoured Gin and Tonic is a fun grown-up twist on the childhood favourite, using locally sourced Brilliant Gin, Fever-Tree Tonic, fresh Rhubarb, homemade Custard Pearls and Vanilla.

You will discover on our dessert menu the Rhubarb Crémeux, a colourful, fruity explosion of Rhubarb, Baked White Chocolate, Shortbread Espuma, Ginger Meringue and Chef’s Rhubarb Sorbet.

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Rhubarb, despite us knowing it as a fruit and being mostly used in desserts, is technically a vegetable. Originating in China in 2700 BC, the rhubarb root has been used for medical purposes by the Chinese for thousands of years before being imported into Europe.

My first experience with rhubarb was when I was a small child, watching the crimson stalks grow in the garden with the poisonous leaves that I was told to stay away from. It was dished up on the table in the form of a classic British dish, the crumble. I was completely mesmerised by its sweet yet sharp flavours.

Discover our Head Chef, Craig’s tricks of making the perfect rhubarb crumble,

Rhubarb, Almond and Ginger Crumble

Ingredients: 

For the crumble filling: 75g Butter, 100g Caster Sugar, 3 Bramley Apples (chopped into cubes), 600g Locally Sourced Rhubarb (chopped into chunks), 100g chopped ginger

For the crumble topping: 200g Plain Flour, 100g Diced Butter, 85g Oats, 100g chopped Almonds and 85g Soft Brown Sugar, 2 tsp Ground Cinnamon, 1 tsp Ground Ginger

Method:

1. Melt the butter in a saucepan, add the sugar and ginger and stir. Add the apples and rhubarb and stir well, leave to simmer for approx. 10 minutes until soft. Once cooked through, add to an oven proof bowl and leave to one side.

2. For the crumble topping, rub the flour and butter together in a bowl until it resembles fine breadcrumbs. Add the oats, chopped almonds and sugar to the mixture and stir. Mix in the ground cinnamon and ground ginger.

3. Sprinkle the crumble mixture over the rhubarb filling making sure it is all covered. Bake on the centre shelf of the oven for 35-40 minutes, 200°C, 180°C Fan, Gas Mark 6. Best served with Ice cream or Custard.

 

Kate Pinder