50g (13/4 oz) plain flour
90g (31/4 oz) caster sugar
30g (1oz) unsalted butter, cubed
75g (21/2 oz) whole hazelnuts, blanched
and skinned
150ml (5fl oz) ginger wine
600g (1lb 5oz) pink rhubarb, cut into
2.5cm (1in) batons
150ml (5fl oz) double cream
150ml (5fl oz) whole milk
1 vanilla pod, split, seeds scraped
out and reserved with the pod
3 egg yolks
Directions:
Preheat the oven to 160/C (325/F/Gas 3). Put the flour and 15g (1/2 oz) sugar in a food processor and whizz together. Gradually add the butter followed by the hazelnuts. Process until a breadcrumb consistency is reached. Spread the crumble evenly on a greased baking tray and bake for 20-30 minutes until it is cooked but not brown. Remove from the oven and increase the heat to 220/C (425/F/Gas 7).
Put the wine and 60g (2oz) sugar in a pan. Bring slowly to the boil to dissolve the sugar. Add the rhubarb and simmer gently, uncovered, until it is softened but still holds its shape - about 10-15 minutes.
Slowly heat the cream and milk in a pan with the vanilla pod and seeds. Beat the egg yolks with 15g (1/2 oz) sugar. Just before the mixture boils, remove from the heat and pour a little onto the eggs and sugar, whisking. Gradually add the rest, discarding the vanilla pod and whisking all the time. Return the mixture to the pan and heat slowly, stirring with a wooden spoon. Cook the custard for 10 minutes until it coats the back of the spoon, then strain it into a jug.
Grease 4 pastry rings, 10cm (4in) in diameter and 4cm (11/2 in) deep, and place them on a greased baking tray. Arrange the rhubarb at the bottom of each ring. Pile the crumble on top, press down tightly and bake in the oven for 8-10 minutes or until golden brown.
When the crumbles are cooked, remove from the baking tray with a spatula and transfer each to a plate. Carefully remove the ring from
each. Serve with individual jugs of custard.
Author Resource:-
For more great recipes visit our site
![[Valid RSS feed]](http://www.articlesunit.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites