Monday, 4 April 2011

This Morning rhubarb crumble trifle

The first dish i did on This Morning, i remember being told i had 4 minutes to do it and thinking, if it all goes wrong make a joke out of it.  You can see the pressure on my face as Phillip is stirring the custard and ive got about 30 seconds left.

Tense.  Anyway here it is. Its super quick and puta a summer twist on a British winter classic.

Serves 2 greedy gets.
2 sticks of young pink rhubarb (needs to be pink not green)
40g of caster sugar
100mls of water
1 piece of finely chopped stem ginger from a jar

2 egg yolks
40g of caster sugar
150ml of whole milk
150ml double cream
1 vanilla pod

40g of demerera sugar
40g of whole rolled oats (I use a packet of oat-so simple)
80g plain flour
40g of cold cubed butter

Start with the crumble.
Rub the butter into the flour until it resembled breadcrumbs, add the sugar and oats and mix lightly with hands.
Scatter on a baking tray and bake for 15 minutes at gas mark 6
Next start the rhubarb, chop into 3 inch pieces and place in a pan with the rest of the ingredients, boil then simmer gently with a lid on until tender.
Remove from the pan and reduce the juices on high until thick and syrupy. - leave to cool while you make the custard.

For the custard:
Whisk the egg yolks with the sugar, bring the milk and cream to the boil with the vanilla pod.
Once hot, pour over the egg mixture, stir briskly so the eggs don't scramble and then add everything back to the pan and stir over a medium heat until thick to your liking (the longer you leave it on the heat the thicker it will get - constantly stir or eggs will scramble)

Assemble the dish -
Put the rhubarb in the bottom of a glass, add the cooled juices
Pour over the custard
Sprinkle on the crumble topping
Leave in the fridge for a chilled summer pudding or eat straight away for a naughty warming delight - Done :)

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