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!
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.
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
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.