Rhubarb and Ginger Crumble with Pistachio Ice Cream

Content Blocks

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

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

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

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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