30 Apr.2013

Silence speaks louder…

This dish is one of my favourite combinations. I guess you could call it a ‘deconstructed’ rhubarb crumble, to use a modern buzzword. But put back together as something truly beautiful.

 

The heart of this dish is the vanilla bean semifreddo. I love trying other flavours too—you could give berries or nuts a try—but for me, the vanilla bean is the way to go. I dished this up to the family and the house went silent, one of those silences when you’re never quite sure if the verdict is good or bad. When I couldn’t stand it any longer and asked what they thought, I was told ‘Shhh, I’m eating!’ That hardly ever happens, so what can I say? I knew I was onto a winner.

 

The ginger in the rhubarb is a beautiful combo. And the crumble topping is a delicious contrast to the smooth semifreddo—they go together like the perfect romance. Yum, a love story served up as a dessert—I hope you enjoy it as much as we did!

VANILLA BEAN SEMIFREDDO

SEMIFREDDO

3 eggs
2 egg yolks
2 vanilla bean pods, scrapped
¾ cup caster sugar
2 cups pouring cream

Place the eggs, vanilla bean & caster sugar in a large heatproof bowl and mix with an electric beater over a saucepan of hot water for 6-8 minutes or until the mixture is thick and pale in colour. Remove from the heat and beat for a further 6-8 minutes until it is cooled. Fold in the whipped cream and pour into a metal tin or similar – approximately 2 litres. Leave in the freezer overnight or for at least 6 hours.

Crumble

1 cup flour
½ cup brown sugar
½ cup rolled oats
½ cup crushed round wine biscuits
¼ cup pistachio nuts, chopped
¼ cup walnuts, chopped
¼ cup sliced almonds
100g melted butter cooled to room temperature

Preheat oven to 160°C. Mix all ingredients together in a bowl.  Spread on oven tray and bake for 20-30 minutes or until golden brown.
While the crumble is cooking stew the rhubarb as directed below

STEWED RHUBARB

600g fresh rhubarb, diced
1 ½ tsp fresh ginger, grated
2 tbsp water
1 cup sugar

Place rhubarb, ginger, water and sugar into a pot. Slowly bring to the boil and simmer for 10-15 or until sugar has dissolved and rhubarb is cooked.

Once cooked and the crumble is cooled serve in a glass jar or bowl. Starting with the rhubarb, followed by semifreddo and then top with crumble. I like to serve the rhubarb and crumble at room temperature as the semifreddo melts quite quickly.

THANKS: Antiques of Epsom / The Homestore Newmarket / Freedom Furniture Link Drive

COMMENTS

  1. ChitChatChomp

    There is something about a rhubarb crumble that puts a huge smile on my face. I love the sound of the vanilla bean semifreddo served with it too. Delicious!

  2. Shaz

    I have used the crumble on my feijoa crumble and it is scrumptious! Will try it with rhubarb when I can find some 🙂

  3. Hilary

    I can’t thank you enough. Rhubarb a favourite. I was so inspired I looked up your website and made Granny’s sponge. I even spent over two hours cleaning the oven before hand ( I am more a roast cooker)so it would do it justice. A little nervous I followed your instructions to the letter. My husband was so impressed with the offering he just bought me your sweet pantry book. Maybe next time he will buy me a flight so I can visit your shop.

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