Rhubarb & Orange Crumble

Who doesn't love a crumble? Is it one of the most comforting and versatile of all puddings. But whatever about the fruit, it is getting a good crumble topping that can make it or break it. No one, and I mean no one, wants a soggy crumble. Likewise, if it's likely to knock out half your teeth, that's no good either! A crunchy butter granolary (not even a word) texture is what I would consider a total winner.

Ice cream should be eaten all year round, it's just a question of matching the flavours to the season! This recipe is a tiny bit awesome, but it won't be for anyone that doesn't like a powerful taste of banana. It is really simple to make which is the good news. The even better news is two scoops inside a deliciously warmed Almond Croissant makes it completely epic and very much an adult-only indulgence!

Rhubarb & Orange Crumble

Who doesn’t love a crumble? Is it one of the most comforting and versatile of all puddings. But whatever about the fruit, it is getting a good crumble topping that can make it or break it. No one, and I mean no one, wants a soggy crumble. Likewise, if it’s likely to knock out half your teeth, that’s no good either! A crunchy butter granolary (not even a word) texture is what I would consider a total winner.

First the fruit then the crumble.

I find that cooking up the fruit first, then topping with your freshly baked crumble is the perfect way to get the balance of soft fruit and buttery crunch that is the epitomy of perfect crumble-faction (again, not even a word, but I don’t even care anymore!)

Finally, let us talk custard. My love of custard knows no bounds (as my love letter to it recently revealed – click here to read that one). And as much as I love a bit of whipped or clotted cream as the next person, if anyone deigns put anything other than custard with this crumble recipe, in the immortal words of Liam Neeson, I will hunt you down and kill you.

Aside from these few unbreakable and non-negotiable rules (ha!), let crumble (with custard..) be thy saviour. You totally deserve it!

Ingredients:

For the Fruit:

Frankly, I would say that the quantity of ingredients for the fruit base is entirely up to you. Because once you’ve had your fill of fruit and crumble, this will go just as nice over ice cream or with yogurt, over pancakes and all sorts of things. As a basic ratio though, I would say 1 bunch of rhubarb to 2 orange. Ideally blood orange, but if you are making this once that season is over then go for the sweetest orange you can get.

For the Crumble Topping:

You’re gonna love me, because this makes absolutely bucketloads of crumble topping. This is good news because it means you can totally indulge as a pud, plus it actually is delicious for breakfast (weekend breakfast, because it is a tad indulgent!), over yogurt or sprinkled over sliced banana (with custard – OMG!). Just keep it stored in an air tight container after it has completely cooled and it will stay perfectly crunchy!

  • 150g plain flour
  • 100g butter – super chilled
  • 85g dark soft sugar
  • handful of nuts: pecans and sliced almonds work a treat here
  • sprinkle of cinnamon

Method:

  • Heat your oven to 200 degrees Celsius.
  • Use a processor blitz together the flour, butter and sugar to a fine breadcrumb consistency.
  • Tip out onto a lined baking tray and crumble in your pecans and almonds (or whatever nuts you have to hand).
  • Then take some of the crumble topping mixture and press clumps of it together. The butter will bind it together. Work through until it looks like the kind of texture you think would be fairly feckin’ awesome.
  • Place the crumble mixture in the fridge. This is for the butter to firm back up again so when you bake it, the nuggets don’t lose their shape.
  • Meanwhile, chop the rhubarb into 5cm portions and place in a pan with the zest of 1 orange, juice of two, a 1 tbsp. sugar and a little drop of vanilla paste (if you have it).
  • Cover with a lid and cook down slowly until completely stewed down.
  • Uncover and continue to cook until some of the excess moisture has evaporated off.
  • Take out your crumble mixture from the fridge and pop it in the oven. Cook for about 20 mins watching closely so it doesn’t burn.
  • Take out of the oven and turn the mixture careful not to break it down. Place back in the oven for a further 10 mins, but again keep an eye on it so it doesn’t burn.
  • In a bowl, ladle out some of the fruit mixture and top with your crumble mixture. Dollop some custard over it, settle down and enjoy every last mouthful!

Of course it goes without saying that this crumble topping works well with any stewed fruit so its great for the changing fruit seasons. Likewise, experiment with flavours that go with rhubarb – a little bit of stem ginger for example would add a nice bit of sweet heat to everything!

ENJOY!

Indulgent No Churn Banana Ice Cream Sandwich

Ice cream should be eaten all year round, it’s just a question of matching the flavours to the season! This recipe is a tiny bit awesome, but it won’t be for anyone that doesn’t like a powerful taste of banana. It is really simple to make which is the good news. The even better news is two scoops inside a deliciously warmed Almond Croissant makes it completely epic and very much an adult-only indulgence!

I like the challenge of making ice cream when I don’t have an ice cream maker. Let’s face it, who hasn’t watched a Masterchef contestant announce that they are going to make an ice cream and the first thought in your head being “I hope the machine doesn’t break down!” When a kitchen tool is that unreliable, I feel it best to practice the art of the no churn ice cream and then you will never be let down!

All this takes is time really…so a little patience is an essential ingredient!

Ingredients (makes 500ml of ice cream):

  • 2 ripe bananas – as ripe as they can be;
  • 250ml double cream
  • 1 tsp of vanilla bean paste
  • 2 tbsp / 35ml of Dulce de Leche caramel sauce
  • Almond Croissants and more Dulce de Leche to serve

Method:

  • Mash the two bananas with a fork until they resemble a loose paste;
  • Whip the cream into soft peaks, just firm enough to hold their shape, but be careful not to over whip;
  • Fold the cream into the mashed bananas gently. Add the vanilla bean paste and the caramel sauce and gently mix again until combined.
  • Place into a 500ml container – a plastic takeaway carton is perfect for this, cover with the lid firmly and place in the freezer.
  • After 2 hours in the freezer, open the lid and draw through the mixture with a fork. This helps to reduce the ice crystals forming. Recover and place back in the freezer overnight.
  • The ice cream will freeze very solidly, so when ready to use, take out of the freezer and let sit for about 10 mins or so . The ice cream will be soft enough to scoop but still be firm and hold its shape.
  • When ready to make your ice cream sandwich you will need to work fast: take the warm croissant (it shouldn’t be piping hot, just a hint of warmth otherwise the ice cream will disintegrate!), cut in half along the spine of the croissant and butterfly out. Place two generous scoops of ice cream inside the croissant and drizzle a final flourish of the Dulce de Leche caramel sauce on top.
  • Dispense with cutlery, but a napkin is essential as I heartily recommend to allow the ice cream to dribble all the way down your chin!

ENJOY!

 

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