Rhubarb and Ginger Dessert
When something is in season I always think I should make the most of the opportunity. I recently spotted a display of delicious looking rhubarb in my local shop and I knew I had in mind a recipe I wanted to try. Only a few nights ago I watched an old episode of Hugh Fearnley-Whittingstall cooking with fruit and he inspired me with the various combinations of fruit, creams, custards and toppings. So with this in mind I decided to experiment and make my own variation on this theme. The result is delicious and has been a hit with both family and friends and I imagine it will be a favourite recipe for many years to come.
Rhubarb and Ginger Dessert
Prep 15 mins
Cooking 15mins
Ingredients
600g Rhubarb
1 tbsp water
2oz castor sugar (sweeten to your own taste)
2 Star Anise
1 Cinnamon stick
Creme fraiche (large tub)
Topping
6-8 Ginger Nut biscuits
1 ox butter
Crystallised ginger
Method
Wash, clean and chop the rhubarb into 2-3 inch pieces.
Place the rhubarb in a pan and add the water, sugar, star anise and cinnamon stick. Cover and cook over a low heat for 10 mins, but check after 5 mins to see how the rhubarb is softening. The aim is to ensure the rhubarb is soft but is still holding its shape.
Whilst the rhubarb is cooking place the butter in a pan to melt and then crush the ginger nuts in a plastic bag with a rolling-pin. The ginger nuts should resemble crumbs. Add the butter to the biscuits but ensure the crumbs stay loose. Chop pieces of crystallised ginger and add to the crumb mixture. Set aside and cool in the fridge.
When the rhubarb is cooked, check the sweetness and add more sugar if required. Remove the Star Anise and Cinnamon stick and place the rhubarb in the bottom of 6 glasses or dessert dishes. Or if you are preparing this ahead keep in a container in the fridge until required.
Spoon two 2-3 dessert spoons of creme fraiche over the rhubarb.
Sprinkle the ginger crumb topping over the creme fraiche and serve.
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