- Rhubarb 1kg
- 300g sugar
- 1 vanilla pod
- Milk 250ml
- Cream 250ml
- 12 eggs
- 100g oats
- 30g ginger biscuit
- 30g flour
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
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