Rhubarb and Ginger Crumble with Pistachio Ice Cream
(Serves 4)
- Crème Anglaise
- 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
- 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.
