Rhubarb, Bramley Apple and Stem Ginger Crumble
Download RecipeBest with a rhubarb, star anise and pink gin sorbet and clotted cream, as detailed in this recipe!
Seasonal and at it’s best - Rhubarb is the star of the show! There is something so delicious about the sourness of rhubarb that is complimented so well with sugar when stewed down to create a delicious filling for a crumble. Without the added sugar, rhubarb has is one of the lowest calorie vegetables available. The best time to experience all rhubarb has to offer is from March to June.
Ingredients
Crumble Filling:
75g butter
100g golden caster sugar
2 vanilla pods, seeds scraped out
3 Bramley apples peeled and chopped
600g rhubarb cut into even chunks
100g stem ginger finely chopped (keep the syrup)
Crumble Topping:
200g plain flour
100g cold butter, diced
85g jumbo rolled oats
85g light brown soft sugar
100g pumpkin seeds
Sorbet:
700g rhubarb trimmed, rinsed and cut into 2cm long pieces
140g golden caster sugar
3 tbsp liquid glucose
1 vanilla pod
2 star anise
juice 1 lemon
1 tbsp Pink Gin
clotted cream
pinch of ground ginger