Rhubarb and Ginger Crumble

RHUBARB AND GINGER CRUMBLE WITH  PISTACHIO ICE CREAM
(Serves 4)

Crème Anglaise Ingredients
600ml / 1 Pint Milk
300ml / ½ Pint Cream
8 Egg Yolks (or 4 whole eggs)
250g / 9oz Castor Sugar

Method:
Bring milk and cream to the boil.  Whisk the eggs and sugar until creamy, then carefully our milk onto the eggs, stirring.  Gently cook over a low heat for 2 – 3 minutes, until thickening.  Be careful not to rush this custard or it will curdle.  Strain and chill.

Ice Cream:
50g / 2 oz Skinned Pistachio Nuts
3 tbsp Pistachio Paste (or pulverized pistachios)
600ml / 1 Pint of Crème Anglaise (see above)
1 tbsp Icing Sugar

Method:
Toast the pistachio nuts until they are brown.  Mix in the pistachio paste with the Crème Anglaise.  When the nuts are cool, add to the mix.  Freeze in a plastic tub,

Crumble Filling Ingredients
200g / 8 oz Rhubarb
100g / 4 oz Granulated Sugar
25g / 1 oz Butter
45ml / 3 Tbsp Maple Syrup
Crumble Topping
50g / 2 oz Plain Flour
25g / 1 oz Butter
25g / 1 oz Brown Sugar
25g / 1 oz Pistachio Nuts (Toasted and Chopped)
 Pinch of Ground Ginger

Method:
Chop the rhubarb into cubes and cook gently with the white sugar, butter and maple syrup for 10 minutes.  Divide between 4 ramekin dishes.  For the topping: mis the flour, butter, sugar and pistachios in a food processor with a pinch of ginger.  Pour on top of the rhubarb and bake in a hot over (420°F / 220°C / Gas Mark 7) for 20 minutes.  

Serve warm with the ice cream or chilled crème fraîche.



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