Deconstructed Rhubarb Crumble, Kenyon hall rhubarb, Ginger Cream, Crisp Rhubarb

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 25th July 2013
North West Young Chef of the Year

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


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


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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.