- Strawberries
- Plain Flour
- Bowland Butter
- Oats
- Ground cinnamon
- Ground Nutmeg
- Fair Trade Dark Brown Sugar
- Rhubarb
- Apples
- Icing sugar
- Port
- Lemon Juice
- Caster sugar
- 300 ml full fat milk
- 3 large egg yolks
- 1/2 vanilla pod or few drops vanilla extract
- Grenadian
Rustic rhubarb and apple crumble
Rustic rhubarb and apple crumble
Dessert cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef of the Year 2013
Ingredients
Method
Quarter the strawberries and cover in port and icing sugar. Place in the fridge.
Mix together the flour, oats, cinnamon, nutmeg ,dark brown sugar and ½ block of butter.
Rub the mixture to make a crumb (this is the crumble mix)
Dice rhubarb and apples add caster sugar and mix.
Place mix in a ramekin and top with crumble mix
Bake in oven for 20 mins
Slice rhubarb for the spears coat in sugar and fry
Boil the milk
Meanwhile whisk the egg yolks and sugar till smooth and paler
Pour the boiled milk on to the egg mix. whisk round
Pour back in to the saucepan
Simmer very gently, stirring all the time, till the mix coats the back of a spoon
Beware not to boil – this will split the custard
Construct the plate ready for service.
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