- Rhubarb 1kg
- 300g sugar
- 1 vanilla pod
- Milk 250ml
- Cream 250ml
- 12 eggs
- 100g oats
- 30g ginger biscuit
- 30g flour
Deconstructed Rhubarb Crumble, Kenyon hall rhubarb, Ginger Cream, Crisp Rhubarb
Deconstructed Rhubarb Crumble, Kenyon hall rhubarb, Ginger Cream, Crisp Rhubarb
Dessert cooked by Nigel Hankey from Red House Brasserie during the Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
For the puree rhubarb 500g rhubarb 100g caster sugar
For the compote 250g rhubarb 50g sugar
For the deep fried custard 1 vanilla pod 250ml milk 250ml double cream 5 egg yolks 120g golden caster sugar 100g oats 20g ginger biscuit
For the dried rhubarb peel the rhubarb into long strips blanch in boiling water for a few seconds then refresh leave in hot plate over night to go crisp
For the ginger cream 100ml/7fl oz double cream 1 tbsp stem ginger syrup finally chopped stem ginger 5g
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
