- 4 sticks of nanas home grown rhubarb
- 50g foraged meadowsweet
- 1 pint milk
- 1/2 pint cream
- 50g sugar
- 3 leaves gelatine
- 30g ground ginger
- 75g flour
- 30g oats
- 25g butter
- 50ml Rhubarb liqeur
Field Rhubarb with Meadowsweet Cream, Gingerbread Crumble
Field Rhubarb with Meadowsweet Cream, Gingerbread Crumble
Dessert cooked by Daniel Akrigg, Cumbria Young Chef of the Year 2013
Ingredients
Method
Peel and slice rhubarb, heat in liqueur, line moulds with just cooked rhubarb, set in fridge
Bring milk and cream to boil, add meadowsweet and sugar to taste, whisk in gelatine. Pass through a chinois and pour into moulds set in fridge
Mix flour, ginger, oats and butter to crumble and toast in oven for 8 to 10 mins
Make a rhubarb puree with the trim and peelings of rhubarb
For service turn out set cream, garnish with puree and crumble
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