Wednesday, 5 June 2013
Rhubarb fool with ginger crumble
The ingredients were simply - rhubarb, honey, rice milk and custard powder, gluten free ginger biscuit crumbs and some double cream for decoration (for Sous Chef J)... you can leave out the cream if you want/need a dairy free pud.
Preparing the rhubarb was a matter of washing, peeling and slicing. This was placed in a stainless steel pan together with about a tablespoon of runny honey and a dash of water. A tight fitting lid was placed on the pan and the rhubarb was cooked over a low heat until it began to soften. At this point, the heat was turned off and the mix was left to one side to cool.
Meanwhile, the custard was made. We used about half a pint of rice milk and a tablespoon of custard powder. A bit of milk was added to the custard powder to make a paste. Then, having heated the milk to almost boiling point, the warmed milk was added to the paste, then the whole lot was put back in the pan and heated, over a moderate heat, stirring all the time until the custard thickened. This was also set to one side to cool.
Whilst the rhubarb and custard was cooling, the ginger biscuits were turned from bits to crumbs. Sous Chef J made full use of a rolling pin to assist the crumbling process.
Finally, it was time to assemble... so we found a few jam jars to use for our 'rustic' presentation and some smarter glasses for the 'posh' puds.
Assembly entailed layering the rhubarb in the bottom, adding some custard (carefully or else it can sink) and finally topping with the ginger biscuit crumble.
For the full 'posh' presentation in the martini glasses the crumble was topped a trio of whipped double cream "eggs".
The end result was clean crockery which is always a good sign.