Monday, 29 June 2009

Ramsay's Roasted Rhubarb Crumble

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This rhubarb crumble recipe has been waiting around a bit to be blogged about and there is no reason for it other than that I have been busy. I made it for the dinner party a few weeks ago.

When I was going through my cookbooks to see what kind of roast chicken to do, I came across the recipe (well, the picture first) and knew that I just had to give it a go. It's from Gordon Ramsey's Sunday Lunch cookbook, and whether you like the man or not, he can cook. I liked the sound of the ginger and nuts in this crumble, so the chicken was forgotten, at least for a little while, while I started jotting down the rhubarb crumble ingredients on my shopping list.



I changed the recipe a little bit as even after my shopping trip I didn't have any stem ginger or vanilla sugar, so here is my version with the original in brackets.

Roasted Rhubarb Crumble (6-8 servings)

800gr rhubarb (forced rhubarb if in season), cut into 4-5cm long chunks
150 gr caster sugar (vanilla sugar)
a few knobs of butter
2tbsp ginger syrup (20gr Japanese pickled ginger, chopped finely)
1tsp vanilla essence (unless you are using vanilla sugar)

150 gr toasted, skinless hazelnuts
100gr plain flour
75gr unsalted butter, chilled and cut into small cubes
50gr demerara sugar
pinch of freshly grated nutmeg
40 gr porridge oats

finely grated zest of a lemon
200gr mascarpone
1tbsp ginger syrup

Preheat your oven to 190C/Gas 5.

Toss the rhubarb in the sugar and place in a large pan over medium heat. Add two tablespoons of water and the vanilla essence and cook for bout 8 minutes stirring once or twice carefully. You don't want it to go to soft, the pieces should feel just tender when pierced with the tip of a sharp knife.

Add the ginger syrup, carefully stir and pour into a 1.5-2. litre baking dish and set aside to cool.

While it's cooling you can start making the crumble.

In a large bowl slightly crush the hazelnuts with a rolling pin, alternatively place them in a freezer bag and bash them a little with a pan or a rolling pin.

In another bowl rub the flour and the butter together with your finger tips until they form a crumb-like mix.

Add the demerara sugar, nutmeg, oats and nuts and mix well.

Evenly spread the crumble over the cooled rhubarb and bake for 20-25 minutes until golden brown.

Allow to cool for 10 minutes before serving.

While it's cooling, mix the mascarpone with the lemon zest and ginger syrup to serve with your crumble. Of course it also goes well with ice cream or custard.

13 comments:

Katiecakes said...

Oh, that sounds amazing! I adore rhubarb crumble and I bet it was beautiful with the ginger.

Katie xox

Alex said...

Hello, sorry I haven't stopped by for a while! The crumble looks delish, and I can't believe you managed not to scoff those cherries straight off! (They're my fave fruit... so I wouldn't have been able to hold off)

Also, loving your new blog - I've started a new blog too. Is there something in the air?

Bellini Valli said...

I would love to have this right now for breakfast..instead of porridge:D

Sean said...

Love the quenelle presentation on top!

To quote chef, looks "F-ing" delicious!

Anne said...

Looks delicious, I really love the sound of the ginger in there too

Sam said...

Rhubarb and ginger is a perfect combination, this looks delicious.

Hilary said...

I have had mixed success with that book, but I remember seeing that recipe - and your version does look awfully nice!

Gloria said...

I love this Sylvie, look absolutely delicious, I love crumble, xxGloria

♥Rosie♥ said...

This sounds and looks so delicious Sylvie. I am so pleased you have shared this with us!!

Margaret said...

I'm not particularly a Gordon fan but his recipes are great. The crumble looks wonderful.

junko said...

all i can say is, "yum." !!

aforkfulofspaghetti said...

Looks like a very fine crumble - Sylvie! Lovely and toasted on top, and all things yummy inside...

Kevin said...

Rhubarb makes for a great crumble. I like the hazelnuts in this one.